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tomato sauce with onion and butter

September 19, 2011

This, friends, is the first meal we made in our new apartment kitchen. (We cheated on the first night and ordered pizza–the Bertucci’s across the street and my frequent-diner card drove a hard bargain.) I knew we’d be too exhausted after day 2 of unpacking and grocery shopping to try anything elaborate, and I’d been dying to try this recipe for forever, so the stars aligned.

Oh man, was this a winner. It was super-easy, just two chops (onion + butter), one can-open, and one plunk into the saucepan. The onions didn’t even require pre-sauteeing! I was in love.

And that love was only exponentialatized (yup) when we ate it. Usually I’m not a huge fan of plain tomato sauce because it tends to be pretty acidic, but the butter in here cut all that and made a rich, velvety sauce, with a hint of complexity from the onions. It reminded me of The Greatest Pizza Sauce I Ever Had, which just involved a friend grating some onion and Parmesan into a saucepan of simmering canned tomatoes. Hmmm. Maybe sometimes, simple is better.

Tomato Sauce with Onion and Butter
28 oz. whole peeled tomatoes from a can (preferably San Marzano [but ours were just plain tomatoes])
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved

1. Put the tomatoes, onion, and butter in a heavy 3-quart 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.
2. Remove from heat, discard the onion [or have your onion-fiend boyfriend snatch the onion out and saute it for a side dish], add salt to taste, and keep warm while you prepare your pasta.

Source: Smitten Kitchen 

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