Tomato Sauce with Onion and Butter

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Tomato Sauce with Onion and Butter

Cooking.nytimes.com

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Ingredients

  • 2pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juice
  • 5tablespoons butter
  • 1medium onion, peeled and cut in half
  • Salt
Set base servings to enable scaling:

Directions

Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Remove the onion and save for another use. Toss tomato sauce with pasta.

Notes

* To blanch fresh tomatoes: Drop the tomatoes in boiling water for about a minute. Drain; as soon as they are cool enough to handle, skin them, cut the core out and roughly chop.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 119Saturated Fat: 6 gramsUnsaturated Fat: 3 gramsSodium: 422 milligramsSugar: 5 gramsFiber: 2 gramsCarbohydrate: 8 gramsProtein: 2 grams
Italian Sauces and Dressings

Source: https://cooking.nytimes.com/recipes/1015375-tomato-sauce-with-onion-and-butter