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Ingredients

Adjust Servings:
4 cans (1600 ml) canned peeled crushed tomatoes with their juice
2 medium onions
150 g butter
Salt
Optionally:
1 tsp honey (recommended)
Italian Tomato Sauce with Butter and Onion

Italian Tomato Sauce with Butter and Onion

Features:
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 50
  • Serves 6
  • Medium

Ingredients

  • 4 cans (1600 ml) canned peeled crushed tomatoes with their juice

  • 2 medium onions

  • 150 g butter

  • Salt

  • Optionally:

  • 1 tsp honey (recommended)

Directions

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I used to cook only one variation of the Italian sauce – with olive oil and seasonings until I was shown how to cook this exact sauce at a cooking seminar, and it turned out to be a classic of Italian cuisine. At home I opened my “bible” of the Italian cuisine by Marcella Hazan and, lo and behold – this sauce was listed the very first among all the tomato sauces there.

The Italian tomato sauce with butter and onion requires almost no efforts and ingredients, but its flavor is so fantastically natural, sweet and tomato that you can’t help eating it just with a spoon. The peculiarity of this sauce is its smoothest and silk texture – try it and you will understand what I am talking about.

I recommend make a lot of the sauce to freeze and later serve it with pasta which is a quick, convenient and healthy variation of a family dinner. The sauce is also used in different kinds of dishes such as salmon in tomato sauce.

Tip:

The taste of this sauce lies in nothing but tomatoes. It is the easiest (and the safest as regards the taste) to use canned Italian tomatoes (crushed, with their juice) which are available almost everywhere. But it you have a bunch of tasty (tasty indeed!) tomatoes, you may place them into boiling water for 30-60 sec, remove the skins, cut in pieces and add to the sauce together with their juices.

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Steps

1
Done

Peel the onions. Peel off the papery skin, but don’t remove the roots and tapered ends – they keep the onion together so it won’t break after boiling. Cut each onion in half.

2
Done

In a medium sized pot, or skillet (we need quite large area of evaporation), place the canned tomatoes, onion halves, butter and salt.

3
Done

Bring everything to a boil over high heat, stirring occasionally. In the process the butter will melt and become more homogeneous.

4
Done

A soon as the sauce starts boiling, reduce the heat to low and continue cooking uncovered keeping the sauce slightly boiling for the next 45 min. Stir occasionally and mash large tomatoes with a spoon.

5
Done

The excess moisture will evaporate and natural sweet flavor of tomatoes will be delivered. The cooked sauce has to be medium thick and not watery. If 45 min after your sauce is still too watery, continue cooking for another 10-15 min until you get the necessary consistency. The cooking time depends on the area of evaporation (in a flat skillet the sauce needs less time to be done).

6
Done

Remove the onions from the sauce. Add honey and mix. Add salt to taste, if desired.

The sauce is done!

How to serve:

Best tastes with potato gnocchi and spaghetti. Sprinkle with grated cheese before serving.

How to keep:
Can be kept refrigerated for 3-4 days. It can also be frozen and kept in the freezer for a few months.

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