Seriously. This is almost too simple. It feels like cheating.

Time

45 min total
45 min active

Difficulty

Easy

Yield

4 servings

Print

Equipment

• Saucepan

• Immersion blender (optional)

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Ingredients

• 1 yellow onion
• 1 28 oz can processed tomatoes (chopped, puréed, whatever)
• 1/2 c (1 stick) butter

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Directions

1. Peel the onion and remove the tip and root end. Try to keep just enough root that it keeps together. Cut it in half along the meridian.

2. Combine tomatoes, onions, and butter in a saucepan on medium. Bring to a gentle simmer and turn down to medium.

3. Cook, stirring occasionally, for 45 minutes (or more; more time is better of course, but 45 minutes will do the trick).

4. Remove onion pieces. (I like to purée these onion pieces with some balsamic and herbs to make a sort-of bruschetta out of them. It’s not gonna blow your mind but it’s tasty enough.)

5. If you’ve used anything more, uh, whole than puréed tomatoes, either cook longer to get them to disintegrate, or use an immersion blender to purée (after removing onions)

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Notes

• My favorite use for this sauce is to drown some simple pasta in it. Like, use way more sauce than is reasonable. Almost like a thick soup that happens to have pasta in it. Doesn’t need to be anything fancy. Would also be great with meatballs, but the butter content makes for a very rich combo there.