Last winter, I started making my own pasta sauce. I couldn't believe how delicious and easy it was to make a large batch that I could freeze for weeknight pasta dinners. I have been using Giada's marinara sauce recipe, but now I have this tomato sauce with onion and butter that is even easier to make and equally yummy. I can't decide which one I like better, but the good thing is that now I have two wonderful recipes that I can use. When I have a little more time to chop veggies, I'll use Giada's recipe. When I'm in a hurry, I'll use this new recipe which only requires three ingredients, good quality canned tomatoes, butter and a yellow onion. I was so surprised at how amazing it tasted just from these three ingredients! No need for seasonings either, just a bit of salt to taste! If you are looking to make your own marinara sauce, try either of these recipes, but if you are looking for very simple, try this tomato sauce with onion and butter. You will love it!
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
28 ounces whole peeled tomatoes from a can (San Marzano brand, if you can find them) (I used crushed tomatoes which worked fine)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Serve with pasta of your choice, with or without grated parmesan cheese to pass.
***Recipe from Smitten Kitchen