Tomato Sauce with Onion and Butter
I had made this a couple of weeks ago, and though good, it didn’t knock my socks off. It had a tang to it that I thought might be better suited for a pizza sauce than as a stand alone pasta sauce. I like my pasta sauce a bit thicker, fuller- peppers, onions, maybe ground beef, turkey or sausage- a Bolognese I guess you could call it.
Anyway, Kevin “The Best Cube Mate Ever” made this too, and he said the same thing, he liked it, but it reminded him of Bertucci’s pizza sauce.
From the best food blog ever, Smitten Kitchen, her photos are what I aspire to, and that darn baby is so cute!!!
1 can (15 oz). whole peeled tomatoes- I used San Marzano
5 tablespoons unsalted butter
1 onion, cut in half
That’s it. Really. It’s a pretty tasty sauce, I usually make mine quite a bit differently, but I wanted to give this one a shot and it actually got better after it hung out in the fridge for a few days. I had the leftovers a couple days later and the sauce had really developed and was much tastier. But, back to the recipe:
Put tomatoes, onion and butter in large saucepan, heat, cover, and let simmer for about 45-45 mins, occasionally stirring or smooshing the tomatoes. I used the back of a wooden spoon as Deb did, then I also used my potato masher to get some of the bigger chunks.
I served this over some bow-tie pasta, B’s choice (the man loves his bowties) and sliced chicken. The chicken real quick:
1 boneless, skinless chicken breast, or cutlet. If using the chicken breast, pound it out so it’s a thin cutlet (great if you’ve had a bad day!)
Grease a baking dish with a splash of olive oil, place chicken breast in dish, season with salt, pepper, and Italian seasoning mix, and bake at 350 degrees F until cooked through, about 30-35 minutes.