Simple Tomato Sauce
This recipe was adapted from the Calgary Herald years ago, and probably came from Marcella Hazan the Italian cook and cookbook author. It’s delicious and a very mild sauce. Don’t skip the butter, it really does make the sauce creamier and it’s a nice change from other sorts of tomatoes.
Simple Tomato Sauce
I use San Marzano tomatoes in this dish. “San Marzano tomatoes are considered by many chefs to be the best of its kind in the world. They are a type of plum tomato and grown in the Valle del Sarno, Italy, in compliance with Italian law. They have the DOP emblem on the label.” Wikapedia.org
Ingredients
- 1 28 can oz (796 ml) San Marzano Tomatoes
- *¼ (75 gr) chunk of red onion, not chopped
- 3 TBSP (30 gr) butter
- ½ tsp. Salt
- ¼ tsp. pepper
- Fresh Basil and Parmesan Cheese for garnish
Instructions
- Mash or puree the tomatoes and add to sauce pan along with the onion, butter, salt and pepper. The girls prefer pureed tomatoes, so I put in the blender until smooth. When I make this for just us, I break up the tomatoes a bit with a potato masher.
- Bring sauce to a boil, reduce heat and partially cover. Simmer for 45 minutes. Stir on occasion.
- Remove the onion layers. Adjust seasoning and serve with fresh grated parmesan cheese and fresh basil over pasta.
Notes
This sauce is not acidic, in fact it is very mild and buttery.
We prefer a red, but if your thing is white, try a cold Chardonnay.
We’ve paired:
- Louis Jadot Beaujolais-Villages ($23.00)
- Chianti Colli Fiorentini Lanciala ($25.00)