Tomato Sauce With Onion and Butter
Updated Oct. 23, 2023
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 2pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juice
- 5tablespoons butter
- 1medium onion, peeled and cut in half
- Salt
Nutritional analysis per serving (6 servings)
119 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
- Step 2
Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Remove the onion and save for another use. Toss tomato sauce with pasta.
- * To blanch fresh tomatoes: Drop the tomatoes in boiling water for about a minute. Drain; as soon as they are cool enough to handle, skin them, cut the core out and roughly chop.
Private Notes
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Comments
The featured pictured is not the way to serve pasta. It should be fully mixed and coated with the sauce before plating.
Excellent and very easy! Because I never have enough sauce in the house and wanted leftovers, I used 2 large cans of peeled tomatoes, 3 onions, and 1 & 1/2 sticks of butter. I broke up the tomatoes with my hand and then at the end used an immersion blender after removing the onions. It was perfectly balanced with delicately flavored cheese ravioli. Interestingly, the smell really reminded me of Pepe's in New Haven, where four generations of my family have enjoyed pizza.
Pretty similar to my all-time go to for speedy and delicious sauce by Marcalla Hazan. Only difference is to saute the onion in butter before adding the tomatoes. It's a great simple, no-fuss sauce to always have on hand to use for pasta or veggies, or even to use in putting together a parmesan with eggplant or chicken/veal cutlets. Love it.
I used garden ripe San Marzano tomatoes, peeled, seeded and juice stained back in. 5 neat pounds, with 13 tbls of butter and 1 tbl sea salt.
I prefer it this way. Keeps better too (even though it's harder to reheat) because the pasta doesn't get soggy in the juices@Arcie
Followed the recipe. What a happy find for a quick, easy, light, tasty pasta sauce for a weeknight side. A sprinkle of Parmesan was all that was needed.