I have to confess that this one is a total copycat post. This tomato sauce recipe has been banging around the blogging community for YEARS. I have bookmarked it no less than three times, and never gotten around to making it, despite all the wild adoration of many bloggers I love. How could a recipe for tomato sauce with so few ingredients be that good?! Last week, Smitten Kitchen posted the recipe and raved that this was the be-all-end-all tomato sauce. If Smitten Kitchen vouches for it, I knew I had to make it. And I’m glad I did.
I did add some red pepper flakes and a clove of smashed garlic to the original recipe. I find myself completely unable to follow any recipe as-is. But the sauce – it’s amazing. I would never have thought that a sauce made from canned tomatoes would be better than my painstakingly long-simmered canned homemade sauce, but there it is. This is my new go-to sauce, and I’m looking forward to spooning a thin skim of this sauce on a gluten-free pizza very soon.
There’s 4 tablespoons of butter in this recipe – very indulgent for my usual healthy cooking, but you need no cheese or meat with this simple sauce – a grind or two of fresh ground pepper is a nice touch, but even that is optional. I only used about 1/3 cup of sauce for one serving of rice penne – so that’s not so bad, right? Anyway, I highly recommend that you raid the pantry and make a pot of this sauce – pronto.
Tomato Sauce with Butter and Onion
Adapted from Smitten Kitchen
Makes 3 cups of sauce
28 ounce can whole peeled tomatoes
4 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
1 clove garlic, peeled and gently smashed
1 generous pinch red pepper flakes
Put the tomatoes, garlic, red pepper flakes, onion and butter in a heavy saucepan 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, puree the sauce in a blender, add salt to taste. Serve over your favorite shape of pasta.
1/3 cup of sauce: 75 calories, 50cal from fat, 5.8g fat, 15mg cholesterol, 220mg sodium, 30mg potassium, 5g carbs, 1g fiber, 3g sugars, 1.1g protein