This sauce is nothing short of incredible! Three key ingredients that when combined and stewed turn in to one of the best sauces you will ever eat. Of course, this is slightly adapted from the master of Italian Cooking, Marcella Hazan, in her book Essentials of Classic Italian Cooking. Have you not checked this out you really should think about it, because there are tons of good recipes in addition to tomato butter onion sauce.
San Marzano tomatoes are essential for this recipe…
You will need to combine in a medium size saucepan, one can of whole San Marzano tomatoes, one stick of unsalted butter, and one onion cut in half. Add to this a pinch of sugar – this cuts down the acid a bit. Salt and pepper to taste. As the sauce cooks you will need to taste and adjust the seasoning to your liking.
Bring the tomato butter onion sauce to a simmer, and as it is cooking crush the tomatoes with a slotted spoon. Don’t worry if the sauce is a little thin at first, because it will thicken as it cooks. At minimum this should be cooked for 40 minutes. I personally, will prepare this ahead of time on the weekend or early in the day so that it can cook for about 2 hours. The long cooking time is not essential but it does allow the sauce to develop a deeper flavor in my opinion, and also allows you to adjust the seasonings better.
This sauce can be made ahead and stored in the refrigerator for dinner later in the week. You can use the tomato butter onion sauce in Chicken Parmesan, Italian Meatballs, ravioli, or serve it with pasta for a light lunch. It can also be frozen for up to month with no loss in flavor or texture. Enjoy your tomato butter onion sauce I know I do – your mouth will love you for it!
Tomato Butter Onion Sauce
A classic tomato sauce that is a perfect compliment to many of your favorite Italian meals!
- 1 can San Marzano tomatoes, whole
- 5 tbsp unsalted butter
- 1 onion, cut in half
- 1 pinch sugar
- Salt and Pepper to taste
Combine all ingredients in to a medium sauce pan, and bring to a simmer. Crush tomatoes against side of pan with a slotted spoon while the sauce cooks.
Adjust salt and pepper to taste, and cook for about 40 minutes. If seeking a deeper flavor cook up to 2 hours. Remove onion after cooking.
Can be made ahead, and stored for up to a week. May be frozen for up to one month.
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