Tomato Sauce With Onion and Butter

5.0(735)

by Mark Bittman·published 2013-11-10

Brunch, Dinner, Sauces And Gravies, Main Course

Servings

6 servings (enough for 1 1/2pounds pasta)

Total time

Calories / serving

119 kcal

Ingredients (4)

serves

2 pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juicetomato
5 tablespoons butterbutter
1 medium onion, peeled and cut in halfonion
Saltsalt

Instructions (2 steps)

01Put 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.
02Stir 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.

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Rich recipe — supports nutrition-aware planning.