Butter, Onion & Tomato Sauce

Butter, Onion & Tomato Sauce


  • 480g canned or bottled imported Italian tomatoes, cut up with their juice (2 cups)
  • (alternately you can use 2 pounds (900g) fresh ripe tomatoes, blanched, peeled and cut into chunks)
  • 70g butter (5 TBS)
  • 1 medium onion, peeled and cut in half
  • salt
  • 1 to 1 1/2 pounds pasta, cooked, for serving
  • Fresh ground black pepper
  • Freshly grated Parmigiano Reggiano cheese, for serving


  1. Put the tomatoes into a large saucepan. Add the butter, onion halves and some salt. Bring to the boil, then reduce to a very slow simmer and cook for about 45 minutes, or until it is to your preferred thickness and the onion has imparted it's flavour to the sauce. Stir occasionally breaking up any large pieces of tomato with the back of a wooden spoon. Taste and adjust seasoning as desired. The recipe says to discard the onion, but I kept it in and just mashed it into the tomatoes. (It was good.) Toss with your cooked pasta.  Serve with the freshly grated cheese.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel