2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes
5 tablespoons butter
1 onion, peeled and cut in half
salt
Instructions
Combine the tomatoes, their juices, the butter, and the onion
halves in a saucepan. Add a pinch of salt (depends on how much
salt you prefer).
Place over medium heat and bring to a simmer. Cook, uncovered,
for about 45 minutes. Stir occasionally, mashing any large pieces
of tomato with a spoon. Add salt as needed.
Take out the onion before tossing the sauce with pasta. This recipe
makes enough sauce for a pound of pasta.
Originally Submitted
1/8/2014
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