Given that my Nana's tomato sauce recipe is an all-day procedure, I have long been in the hunt for an easy tomato sauce that you can whip up on a work night. After long last, I found this one, it sounds almost too easy, but trust me, it's tasty. It's from Glamour magazine, I lost the original article, but they adapted it from another cookbook.
(2) Add the butter and the two onion halves, cut sides down.
(3) Bring to a gentle simmer (without a lid).
(4) Use a spoon to break up the tomatoes.
(5) Cook over low heat for about 30-45 minutes, until the sauce thickens.
(6) Add salt and pepper, to taste.
(7) Remove onions and discard (or chop them up and serve them on crusty bread, yum).
I've served this over pasta, spaghetti squash, eggs. It keeps in the fridge for a few days, but doesn't freeze very well.
- one 28 oz. can of whole, peeled tomatoes (the San Marzano brand is a little more expensive, but I think they're worth it for the quality).
- 1/2 stick of butter
- one medium onion, peeled and cut in half
- salt and pepper to taste (if you're using salted butter, you won't need that much salt in the recipe)
(2) Add the butter and the two onion halves, cut sides down.
(3) Bring to a gentle simmer (without a lid).
(4) Use a spoon to break up the tomatoes.
(5) Cook over low heat for about 30-45 minutes, until the sauce thickens.
(6) Add salt and pepper, to taste.
(7) Remove onions and discard (or chop them up and serve them on crusty bread, yum).
I've served this over pasta, spaghetti squash, eggs. It keeps in the fridge for a few days, but doesn't freeze very well.
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