Just thinking about this sauce takes me back to Rome.
The smells of a fresh, ripe, red tomatoes; the cacophony of Campo de’ Fiori early in the morning; the irritation of the Italian farmer waiting for me to pull out my Euros.
Just three ingredients.
In a single pot.
Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) 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. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
The flavor of the sauce is so delicate, fresh and sweet that it need(s) nothing at all.
http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/
I’m so drawn by it’s simplicity and its pared down nature. Can’t wait to give it a go.








