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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
Adapted from Marcella Hazan's Tomato Sauce With Onion & Butter.
The original recipe is beautifully simple & I tried not to take away from that.
I made one technique change, pulsing the tomatoes in a blender in lieu of chopping, this made clean up easier as tomato leakage is inevitable on a cutting board.
Next, the recipe, I tested butter for Ghee, which was an oily mess! Then shallots instead of onions, which added nothing.
Finally, I added in a splash of fish sauce and we had a winner! The fish sauce added umami and flavor depth without complicating a simply delicious recipe.
—Becca Jacobs
Ingredients
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1
Medium Peeled Onion
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28 ounces
Canned Peeled Tomatos
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5 tablespoons
Unsalted Butter
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1 tablespoon
Fish Sauce
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salt as you like
Directions
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Open canned tomatoes and pour into a blender or food processor. Pulse 2-3 times, depending on how chunky you like your sauce. Set aside.
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Cut onion in half, with the root and stem on either side. Cut off root and stem, peel onion skin off and discard.
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Heat a sauce pan on medium and combine the tomatoes, the onion (cut side down), 5 tablespoons of butter, and 1 tablespoon of fish sauce in the pan.
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Keep at a gentle simmer for 45 minutes, stirring periodically.
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Take off heat, remove onion, and toss with pasta of choice or store for future use.
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