Less is more, or so the saying goes, and this tomato sauce is a perfect example of that. Three ingredients: tomatoes, onion, and butter. Put in a pot, brought to a simmer, and occasionally stirred. I honestly can’t think of a more low maintenance recipe than this, and certainly not one with such wonderful results. I have read about this recipe on several of my favorite blogs but I was skeptical. I finally got around to trying it myself and now I can say that I agree with all the hype. Aside from the sheer ease and convenience of the recipe itself, the sauce smells incredible while it is simmering. (I half-joked with Ben that I wanted to skip yoga that night so I could just stand with my face over the pot, inhaling all the yummy smells. Om, indeed.) And of course once you get past the quick prep and the drool-worthy cooking smells, there is the actual taste of the sauce when it is finished. Somehow rich and light at the same time, the butter adds just the right something – a sort of smoothness that just makes it work.
I’ve tried many homemade sauce recipes. Most have been good, some were forgettable, but this my friends – this is the one. As much as I would love to make sauce from fresh tomatoes, they aren’t in season year-round, and now having found this recipe I am totally okay with that. I know, you’re wary. Can it really be that good? Made from canned tomatoes? No garlic, no basil? Well, just give it a try. I’m pretty sure you’ll love it. And hey, if you don’t? You’ve only wasted a couple minutes of your time and three ingredients. Don’t be tempted to dress it up with additional spices or fancy ingredients. The simplicity is what makes this work so well.
The Simplest Tomato Sauce
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Ingredients:
1 (28 oz.) can whole peeled tomatoes, with juices
1 onion, peeled and halved
5 tbsp. unsalted butter
Salt, to taste
Directions:
Combine the tomatoes, onion, and butter in a medium saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from the heat, discard the onion, and add salt to taste. (I didn’t add any salt.) Serve warm with pasta.
Source: Essentials of Italian Cooking by Marcella Hazan via Smitten Kitchen
