Simple Tomato Sauce with Onion and Butter (and Garlic)

Sometimes, I'm a total follower when it comes to recipes - if I see a million bloggers blog about a recipe, I figure they can't be wrong. Sometimes, they are. This time, not so much. I've seen this recipe on several different blogs, most recently being Smitten Kitchen, one of my personal faves. This sauce has been raved about by many a blogger, and I must say, there's good reason. This sauce is ridiculously simple, and still very flavorful. Husband thought something was missing, but I think what he was talking about were the additional spices you're used to in a tomato sauce.

This was the first time I've ever made tomato sauce for pasta, and I must say, outside of the mess it created (splatters everywhere!), I definitely enjoyed the process, and will be trying again with another sauce soon.

You must make this sauce. Soon. It's so easy that anyone can do it, and it tastes wonderful.

On a side note, today is my blogoversary - I can't believe I've been blogging for a year! It's certainly flown by quickly - it just blows my mind that I've been doing this for a year already. I just want to thank all of you who read my blog, I appreciate the comments you leave and the support you give me every day. Thank you all!

Tomato Sauce with Butter and Onion
adapted from Smitten Kitchen and Marcella Hazan

Printer-friendly recipe

1 28-oz can whole peeled tomatoes, with their juices (use high quality ones like Muir Glen or San Marzano)
5 Tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half
2 cloves garlic, peeled and smashed but not chopped

Pinch of sugar
Pinch of salt

1. Combine the tomatoes, their juices, the butter, the garlic and the onion halves in a medium saucepan. Add a pinch or two of salt and sugar. Place over medium heat and bring to a simmer. Stir occasionally, mashing tomatoes with the back of a wooden spoon. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.

2. Remove onion and discard. Blend tomatoes and in a food processor or blender, in batches if necessary, until smooth. Return sauce to pan and simmer until the thickness of the sauce is to your liking.
3. Taste and salt as needed.

Makes enough sauce for about 1 pound of pasta, or 4 servings