I've never loved spaghetti and refused to make it for years because I didn't love any of the sauces, except from authentic Italian restaurants. However, this tomato sauce from Smitten Kitchen has got me boiling pasta and making this tomato sauce on a regular basis. I do add 2 cloves of chopped garlic to the sauce and I also chop the tomatoes before I place them into the pot to speed up the process. Enjoy!
Tomato Sauce with onion and butter
(Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti)
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
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.
i love this recipe. my friend gave it to me last year and it's the only pasta sauce i make now. dan likes it because it doesn't have any chunks of onions in it.
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