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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
I had intended to use Cento canned Italian tomatoes to make Marcella Hazan's Tomato Sauce With Onion & Butter, but Whole Foods only had Isola canned Italian tomatoes and bonus, they were on sale. I thought about melting the butter first and sauteeing the onion and garlic and then adding the tomatoes but I suspected that by adding it all at once to the pot, the butter melting would somehow soften the acid of the tomatoes and also the bite of the garlic. I was right. The result was a deeply flavorful, yet mellow red sauce. —Oralia Anderson
Ingredients
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28 ounces
Can of imported Italian tomatoes
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1
Medium onion
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2
Cloves Garlic
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5 tablespoons
Butter
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Salt and pepper to taste
Directions
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Put the canned tomatoes in a saucepan, add the butter, onion, garlic, salt and pepper and cook, uncovered, at medium-low heat until sauce begins to slightly bubble, then adjust heat to low and continue to cook at a very slow, but steady simmer for 45 minutes, or until it is thickened to your liking.
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Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
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