This is just such a great recipe. It’s so simple, but so good, and it makes your pasta and red sauce night fancy without being hard. This is a base sauce that you can add countless additions to — sausage, stir-fried vegetables, whatever.
Ingredients
2 lbs of tomatoes (or a 28 oz can of whole ones, with their juices)
5 tablespoons unsalted butter
1 onion, cut in half, peeled
A teaspoon of salt, or maybe less, or maybe a little more
Preparation
- If fresh, peel the tomatoes by cutting an “X” in the bottom, flash boiling them for 15-30 seconds, cooling them and peeling them. If not fresh, move to step 2.
- Cut the onion in half, peel it too
- Put the ingredients (except the salt) in a wide sauce pan/frying pan, make sure it’s not cast iron because it will interact negatively with the acid in the tomatoes
- Bring to a low simmer, the butter will melt, and use a wooden spoon to help break down the cooking tomatoes. Don’t need to stir too much, just let the ingredients naturally combine. Add the salt slowly throughout the cooking process as the tomatoes cook down and can soak up the grains.
- Cook in this manner for 45-60 minutes, or until the tomatoes are cooked down and mostly become a sauce
