On a Sunday many home cooks like to make a traditional Italian tomato sauce or gravy as some may call it. It takes lots of preparation and several hours of cooking. But what happens when there are those Sundays when the family gets busy and there isn’t the hours to prep a large pot of sauce? This may be a simple work around recipe for those days. It’s still home made and very delicious and takes about an hour.
A couple of years ago member in an the online cooking group I belong to shared a basic tomato sauce recipe they had discovered. This recipe is adapted from The Essentials of Classic Italian Cooking by Marcella Hazan.
I like to add basil to this sauce either fresh or dried.
Tomato Sauce with Onion and Butter
Makes 8-10 servings
Prep Time: 5 minutes; Cook Time: 45 minutes-1 hour
• Two 28 ounce cans San Marzano peeled plum tomatoes
• 8 tablespoons unsalted butter (1 stick)
• 1 large onion, peeled and cut in half
• 1 teaspoon salt
• 1 pound dried pasta
• Freshly grated Parmesan cheese to sprinkle on top
1. Place the tomatoes in a large saucepan. Add in the butter, onion and salt. Cook, uncovered over medium heat so that the sauce maintains a slow but steady simmer for about 45 minutes, or until the fat floats free from the tomato. Stir with a wooden spoon every now and then, mashing up large pieces of tomato with the back of the spoon. Taste and add more salt if necessary. Remove the onion before using the sauce. You can definitely eat it if you like.
Serve the sauce over pasta or use for the base for pizza or with anything you want a basic tomato sauce. Sauce keeps in a jar or airtight container in the refrigerator for several days. Enjoy!