Tomato Sauce with Onion & Butter

In the world of food blogging, this recipe is all over the interwebs...and, of course, there's a reason why.
It's amazing!
I've been wanting to blog this recipe for some time now & decided I would wait until the end of summer to make it, using my ripe garden tomatoes. Unfortunately, our new veggie garden is in such a spot, that it is not getting sufficient enough sun to ripen our tomatoes {except for hundreds of cherry tomatoes, thankfully}.
It's a huge bummer. But, a lesson learned.
This recipe is from the goddess of Italian home cooking, Marcella Hazan. It's quite possibly the most delicious tomato sauce you'll ever taste...Bozo #2, who will normally not touch pasta with tomato sauce on it, was eating it straight with a spoon.
Plus, with one pot & three ingredients there's no reason not to give it a try.

To begin, you'll need a 28 ounce can of good quality tomatoes {whole, peeled}. I like to use imported San Marzano tomatoes. If you do happen to have some fresh ripe tomatoes, you will need 2 pounds of them. Just give them a quick boil in water first & peel them.
Chop up the tomatoes & transfer them to a medium stockpot, along with their juices.

Next, peel a medium onion & slice it in half. Add it to the pot, along with 5 tablespoons of butter {the secret ingredient to this sauce's fabulousness} & a sprinkle, or two of kosher salt.

Bring the sauce to a gentle boil, reduce the heat to maintain a very low simmer & cook for 45 minutes, uncovered.
Remove the onion halves from the sauce & discard.

Serve immediately with any pasta of your choice. Or, just grab a spoon.

Tomato Sauce with Onion & Butter

Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan
Makes enough sauce for 1 pound of pasta

If you are using fresh, ripe tomatoes, prepare them by shocking them in a pot of boiling water for about 30 seconds. Remove them from the water & once cool enough to handle, peel the skin off & dice.

1-28 ounce can of imported Italian whole, peeled tomatoes {such as San Marzano}, or 2 pounds of fresh, ripe tomatoes
5 tablespoons of butter
1 medium onion
a few sprinkles of kosher salt {or to taste}

Chop the tomatoes & add them to a medium stockpot, with their juices. Peel the onion & slice it in half. Add it to the pot, along with the butter & salt. Bring the sauce to a simmer, reduce the heat to maintain a very low simmer & cook for 45 minutes, uncovered.
Remove the onion halves from the sauce & discard. Serve immediately with any pasta of your choice.
This sauce also keeps well. So, make it a few days ahead, or freeze some for future use.
Click here for the printable recipe.