Thursday, February 4, 2010

Tomato Sauce with Onion and Butter

Two posts in two days--are you shocked?! I tell you, sick kids give you more computer time. The boy seems to be on the mend--he was well enough to go on his preschool field trip today--but now I think the baby might have gotten pink eye. Ugh!! Not cool for a mommy that's supposed to get Lasik done on Saturday!

When I posted about my insanely huge onion asking what I should do with it, and someone named Stephanie--sorry, the Blogger profile was unavailable so I have nothing else to go on--suggested this pasta sauce that had recently been posted on I went and checked it out and thought it looked quite tasty and simple. Although I had forgotten it was Smitten Kitchen and instead went to Steamy Kitchen and was so perplexed that I was all the way back in October in the archives and hadn't seen it. Then I checked back on the comment and realized I was on the wrong blog. Oops!

I didn't end up using the giant onion for this--I need to do my post about that still--but I liked the idea of the sauce and it sounded really good. I thought about doing it last night when I needed to come up with a dinenr plan, but I prefer to give my kids pasta sauce like this on bath nights. The baby tends to get quite into his food.

Tomato Sauce with Butter and Onions

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.


How easy is that?! Mine is simmering away on the stove. I love me a dinner that takes less than five minutes to throw together (not counting pasta cooking time). I had exactly five tablespoons of butter in the fridge which worked out perfect, so I just unwrapped that and tossed it in a pan, opened the tomatoes, peeled an onion and sliced it in half, and voila!!

It's especially nice since it looks like I may need to take the baby to urgent care about this eye issue. Ugh!!


Okay, this was REALLY good and REALLY easy!! I made a little too much pasta, so when I dumped the pasta into the sauce it wasn't quite saucy enough but it was still good. I ended up taking the baby to a Cigna clinic down the street once the husband got home. Good thing I did--poor guy has pink eye AND double ear infections. :( The upside was walking back into our house when we got home, and it smelled amazing!! The smell reminded me of a vodka tomato sauce I used to make but haven't made in years. In hindsight I shouldn't have mixed the pasta in with the sauce so it would have been a little saucier, but that's the only thing I'd change. I ended up using a rotini pasta because my kids have a hard time with spaghetti noodles. This is something I will definitely make again--especially since the ingredients are all things I normally have on hand.

I took pictures, just need to upload them to the camera. Since it looks like we'll mostly be homebound again tomorrow, look for picture updates to be added then!

1 comment:

Joanne said...

That is amazingly easy. Hmmm, if only I liked pasta I might try it. ;) LOL!