Possibly the easiest, most delicious and most famous tomato sauce on the interwebs.The original recipe asks us to discard the onion, and I used to remove it from the sauce and save it for another use. That became tiresome, plus I love the flavour the onion adds, so now I blend it in with the tomatoes at the end with an immersion blender.Tip: can be made ahead and refrigerated or frozen.
1 28-ozcan of stewed whole plum tomatoesIn tomato season, use 2 lbs ripe tomatoes, peeled, cored and diced.
5Tbspbutter
1medium onionpeeled and cut into quarters
1tspkosher salt
Instructions
Place all ingredients in a medium sized pot, cover, and bring to a boil over medium heat. Once bubbling, reduce heat to medium low and simmer, uncovered, for about 1 hour, until sauce has reduced slightly.
Remove from heat and blend with an immersion blender. Use in any pasta dish, in chicken cacciatore and other tomato-based dishes, and homemade pizza. Will keep for several days in the fridge or up to 3 months in the freezer.