If I have to name my hubby's favorite spag sauce, this is it. I really like it too, but probably not as much as him, who lives by the principle of less is more for his food. So, to him, this recipe is so good because the few ingredients required (literally can count them with one hand) gives a very clean taste, yet it is not boring nor tasteless. Rather, it is quite the opposite and is very tasty.
So without further ado, here's the recipe for you to enjoy! :)
Tomato Sauce with Onion and Butter
2 cups of canned tomatoes, preferably San Marzano whole tomatoes, cut up with their juice
5 tablespoons of butter
1 medium onion, peeled and cut in half
Put the canned tomatoes in a skillet, add the butter, onion and a good pinch of salt. Cook it uncovered at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large pieces of tomato in the pain with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with cooked pasta. Sprinkle generously with freshly grated Parmesan cheese and enjoy!
Adapted from Essentials of Classic Italian Cooking by Marcella Hazaan. Tweet