Sometimes less is more. This recipe is definitely a supporter of that theory. You’d be hard pressed to find a simpler recipe, but this recipe definitely doesn’t skimp on taste! This tomato sauce is velvety, almost creamy tasting. While this recipe has a long cook time to let all the flavors meld together, the actual hands on time is really fast. I made this after I got home from an intense workout and threw it on the stove to simmer while I took a shower. You could probably also make this in the slow cooker, but I haven’t tried that myself. Serve this with a side salad and you have a delicious and simple meal.
Makes about 2 cups (enough for 1 lb pasta)
Adapted from The New York Times
- 1 large (28oz) can whole peeled tomatoes (high quality, like San Marzano)
- 1 onion, peeled and halved
- 5 Tbsp butter
- 1/4 tsp Kosher salt
In a saucepan, combine all ingredients and bring to a simmer. Allow sauce to simmer for about 40-45 minutes. Use a spatula to break up the tomatoes as it cooks. When the sauce is done discard the onions, and serve sauce over hot pasta.
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