Tomato Sauce with Onion and Butter
Featured Pinch Tips Video
- 2 lb
- ripe tomatoes (blanched, peeled and chopped) or 2 cups canned imported italian pum tomatoes, cut up with their juice
- 4-5 Tbsp
- medium onion, peeled and cut in half
- 1 lb
- pasta (spaghetti, penne, rigatoni)
- freshly grated parmeggiano-reggiano cheese for the table
1Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.
2Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon.
3Taste and correct for salt.
4Discard the onion before tossing the sauce with pasta.