Easy Tomato Sauce with Butter and Onion
A three ingredient tomato sauce that works beautifully with your favorite pasta or flatbread
- 1 28 oz can whole, peeled Italian tomatoes preferably San Marzano
- 1 yellow onion cut in half from root to stem, ends trimmed
- 5 tbsp unsalted butter
- salt and pepper to taste
In a blender or with a stick blender, blend tomatoes to desired consistency. I prefer my sauce smoother. You certainly can leave them whole and crush them right in the pan with the back of a wooden spoon.
Peel onion, cut in half, trim shaggy roots and add to the pan.
Add the butter a little salt and pepper (about 1 tsp of salt and maybe ½ tsp of pepper to start).
Simmer for 45 minutes uncovered until the fat starts to separate from the tomatoes.
Adjust seasonings with salt and pepper.
Options: If desired, add crushed red pepper or fresh basil but keep it simple. This is a delicate sauce and barely needs parmesan (but I usually add it).
Make ahead: Make this sauce a day or two ahead of when you plan to serve it. It'll keep in the fridge for up to 4 days.
Freezing Tips: Allow the sauce to completely cool before storing in a freezer safe container or ziploc bag. Can freeze for up to 3 months. Defrost in the fridge or microwave before heating.