Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Tomato Sauce with Onion and Butter

This is one of the simplest tomato sauces to make, yet it has an exceptionally pure, sweet tomato flavor. With just tomatoes, butter, onion and salt, the sauce becomes rich and silky as it slowly simmers.



Servings: Enough sauce for about 1 pound of pasta
Prep Time: About 5 minutes
Cook Time: About 45 minutes

Ingredients:

  • 500 grams (1 pound 2 ounces) canned imported Italian plum tomatoes, cut up, with their juices
  • 75 grams (about 5 tablespoons) butter
  • 1 medium onion, peeled and cut in half
  • Salt, to taste

Instructions:

  1. Place the tomatoes and their juices in a saucepan.
  2. Add the butter, onion halves and salt.
  3. Cook uncovered over a very slow but steady simmer for about 45 minutes, or until the fat separates and floats free from the tomatoes.
  4. Stir occasionally, using the back of a wooden spoon to mash any large pieces of tomato.
  5. Taste and adjust the salt as needed.
  6. Remove and discard the onion.
  7. Toss the finished sauce with freshly cooked pasta and serve.

Tip: Keep the simmer gentle and resist the temptation to add garlic, herbs or other seasonings. The simplicity of the tomatoes, butter and onion is what gives this sauce its distinctive flavor.

Source: Marcella Hazan