Tomato Sauce with Onion and Butter by Julian Chokkattu

I followed this recipe to make this delicious tomato sauce. Ingredients (from Smitten Kitchen):

  • 28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
  • 5 tablespoons (70 grams) unsalted butter (I used salted butter, but added little salt afterwards)
  • 1 medium-sized yellow onion, peeled and halved

"Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta."

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