Friday, April 16, 2010

Simple & Wonderful Tomato Sauce


You've probably seen this before, because it's been featured on a lot of blogs. I've seen it so many times, been intrigued, but didn't really think it would work. Surely something this simple can't be THAT good, can it?

Well, it is.

So go make it. That's all there is to it.

Simple & Wonderful Tomato Sauce
(printable recipe)

serves 4

2 cans (each 400 g) whole tomatoes
70 g butter
1 yellow onion

Peel the onion and cut in half. Place in a pot with the tomatoes and the butter. Bring everything to a boil, lower the heat and let it simmer on medium heat for 40-45 minutes. Give it a stir every once in a while, and crush the tomatoes with a spoon. When you see little droplets of fat on the surface, you're done. Serve with freshly boiled pasta.

And if you want, add parmesan and black pepper, but frankly, I liked this better on its own.

Recipe in Swedish:
Enkel men underbar tomatsås


Unknown said...

Anne, you might wnat to change butter with olive oil and add a touch of Balisik to the whole.

Original tomato suce is really not much complicated than that ;)

MaggieB said...

okay, now you have me intrigued... WHY would Anne want to change out the butter for olive oil even if that is the traditional in standard sauce?

This one has me wondering... and its a lot less complicated than my traditional sauce...

Thanks so much for sharing Anne!
I love your blog!

alissa said...

This has been my favourite tomato sauce for a long time.

Olive oil doesn't taste the same. The butter makes it rich and creamy.

Carol Nana said...

Sounds great, I'll try ...
I love your blog and many recipes you have here.

Unknown said...

Love butter or olive oil, but it’s two entirely different dishes. Add different herbs to each, according to your own taste. Basil or oregano goes well with the olive oil, imho. Maybe a little parsley to the butter sauce, or not.

To either, here’s a third variation. Saute a half to a whole pound of good ground beef in a pan till brown, even till caramelized if you like, up to you and your taste. Add the beef to the pot of pasta and tomato sauce. Mmmm.

Susan said...

Yep. This is how it is in the north (of Italy) & olive oil in south. They are both traditional in their respective regions. No problemo either/both. The fastest & in summer heaps of shredded basil. I have never understood why people by jars of that icky stuff....

PS: Butter is fine but some of us can't eat it...sadly. so don't let the butter put you off...if you make it right, the olive oil one is just as good, just different.


mesh said...

Sounds wonderful, but that's a lot of butter! I can see switching the butter for olive oil since the olive oil is a healthier fat. Maybe I'll try half butter, half olive oil.

Jennifer Galatioto said...

Wow, I have never had tomato sauce made with butter! Sounds delightful!

Jennifer Galatioto said...

What's Blisik? Basil?

Kristin. TheHeArtsprout. said...

I've just made myself a generous platter of spaghetti with this sauce, ant it was delicious! Strange to use so few ingredients, and so much butter, but it was surprisingly tasty! Yummy! Thank you for shearing and for your wonderful blog! :)

(The only other dish I use this much butter, is for Gordon Ramsy's scrambeled eggs - try it! My boyfriend have cravings for this every weekend.)

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