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Tomato Sauce with Butter and Onion
Simple and delicious, this tomato sauce shines on its own. Leftover sauce (or a doubled recipe) keeps well in the refrigerator in an airtight container for three days, or in the freezer for up to three months.Makes 2 cups sauce.Recipe adapted, in language only, from Marcella Hazan (Essentials of Classic Italian Cooking, 1992)
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings (1/2 cup)
Calories: 177 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 2 pounds ripe plum tomatoes , preferably San Marzano, OR
- 28 ounce can whole Italian tomatoes in puree
- 5 tablespoons unsalted butter
- 1 medium onion , peeled and cut in half
- salt , to taste
Instructions
To prepare the tomatoes, if using fresh
- Wash tomatoes. Insert the tip of a sharp paring knife into the stem end of each tomato, at a 45-degree angle, and carefully cut around the stem. Discard cores. (This step is optional, but is nice to do to avoid tough core pieces in the sauce. If you don't core the tomatoes, gently score them by cutting a shallow "X" into one end.)
- Bring a large pot of water to a boil. Add tomatoes, and blanch until skins begin to blister and split (anywhere from 30 seconds to 2 minutes). Remove tomatoes with a slotted spoon to a bowl of ice water. Let cool briefly and slip the skins off of each tomato (they should slide right off; any stubborn spots can be helped along with a paring knife.) Place in a large bowl or dish, allowing juices to accumulate.
Cup of Yum
To make the sauce
- Place tomatoes and their juices (fresh or canned), butter, and onion, in a heavy-bottomed saucepan. Bring to a simmer over medium heat, lowering temperature as needed to maintain a gentle and constant bubble. Simmer, uncovered, for about 45-minutes, until sauce is reduced and small pools of butter rise to the surface. Stir the sauce every 10-15 minutes as it simmers, breaking up tomato pieces against the side of the pot with a wooden spoon.* Do not allow the sauce to scorch.
- Remove onions and eat or discard. Season the sauce with salt, to taste, and serve.
Notes
- *A potato masher also works well for crushing the tomatoes while simmering. If the sauce is too chunky for your tastes at the end of the cooking process, an immersion blender or food mill can always be used to make it smoother.
Nutrition Information
Calories
177kcal
(9%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
14mg
(1%)
Potassium
577mg
(16%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2325IU
(47%)
Vitamin C
33.1mg
(37%)
Calcium
33mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4servings (1/2 cup)
Amount Per Serving
Calories 177
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 14mg | 1% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2325IU | 47% |
| Vitamin C | 33.1mg | 37% |
| Calcium | 33mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.