When we first heard about a sauce that had only three main ingredients (tomatoes, onion and butter) we were a little skeptical, but we tried it out and zhushed it up a bit and absolutely adore the results. There are times when you whip up a quick dinner that tastes just that – thrown together and as though you just threw everything from your fridge into a pot. There’s nothing at all wrong with that – we’ve done it so many times, we’re pros at it – but there’s a sense of satisfaction and gratification about a meal that tastes as though a lot of time and effort went into it. That’s the beauty of this tomato sauce.
- 1 (28 oz.) can whole tomatoes
- 6 tablespoons unsalted butter
- 1 onion, halved and peeled
- 1/4 cup fresh basil, finely chopped
- Kosher salt and freshly ground pepper, to taste
- Place onion halves and tomatoes (along with juices) in a large pot or Dutch oven over medium heat.
- Add butter, season with salt and pepper, and let simmer for 40-45 minutes, or until thickened.
- Break up the tomatoes with the back of your spoon, or use a potato masher to make a smoother sauce.
- Taste and adjust seasoning, if necessary, then add fresh basil. Cook for another 5 minutes, then serve with pasta and enjoy