Tomato Sauce with Onion & Butter

This sauce is absolute delicious simplicity and I could easily, and I almost did, eat the entire batch just out of a bowl and forget about even putting it on pasta.  This sauce didn’t need added cheese or spices…I’m telling you, this sauce is just AMAZING!

It’s Crazy Cooking Challenge time again and this month our hostess Tina of Moms Crazy Cooking challenged the participating bloggers to search non-celebrity blogs looking for the ultimate spaghetti with red sauce recipe.  Once we find what we think is the ultimate recipe we are to make and feature that recipe and the blog where we found it.  This month I *KNOW* that I found the ultimate spaghetti with red sauce recipe as I’ve read the panegyric accolades of Marcella Hazan's Tomato Sauce with Onion & Butter on so many blogs including More than Burnt Toast, My Italian Grandmother, Orangette, Shockingly Delicious and numerous others, well I just had to make her sauce and highlight it. 

This recipe is crazy easy with only three ingredients and it’s essentially hands off simple as there’s no slicing, dicing, mincing or messing around with fancy ingredients.  I’m telling you too, if you’re a cook and you’re used to adding and subtracting ingredients and spicing to fit your tastes and trust me, I do it all the time, DON’T DO IT!  Make this recipe as written and you will be rewarded with a perfectly balanced creamy sauce where the taste of the tomato shines through and the butter gives a richness and gorgeous silky mouth feel.  Even better, this sauce freezes beautifully so make a big batch and freeze some for later use. 

Marcella Hazan's Tomato Sauce with Onion & Butter

• One 28-ounce can whole San Marzano tomatoes
• 5 tablespoons salted butter
• 1 medium yellow onion, peeled and halved
• Kosher salt

Combine the tomatoes, their juices, the butter and the onion halves in a medium sized, heavy bottomed saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook uncovered at a very slow and steady simmer, adjusting the heat as necessary, for about 45 minutes or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed. Discard the onion. Serve over cooked pasta.

Enjoy!

My previous Crazy Cooking Challenge entries:
Chocolate Cake Challenge:  Double Chocolate Meyer Lemon Mousse Cake
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup 
Fudge Challenge: Biscoff Fudge 
Mashed Potato Challenge: Aloo Tikki 
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps 
Mac & Cheese Challenge: Velvety Mac & Cheese