Oct 16, 2012

Tomato Sauce with Onion and Butter

My mother's tomato, butter, and onion sauce unfailingly elicits feelings of comfort and well-being. Its ability to wash away fatigue and anxiety is almost miraculous, and its preparation borders on alchemy. Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness? In my freezer there is always a batch, ready to be defrosted and enjoyed in the time it takes to cook some pasta. —Giuliano Hazan, author of Hazan Family Favorites: Beloved Italian Recipes (Stewart, Tabori & Chang, 2012)

Credit: Todd Coleman

MAKES 3 CUPS

INGREDIENTS

8 tbsp. unsalted butter, cubed
¼ tsp. sugar
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
1 medium yellow onion, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.

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This article was first published in Saveur in Issue #150

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Ratings & Reviews (2)

by KATECONE on 2012-10-07

Tomato Sauce with Onion and Butter by Marcella Hazen!!! I received her Classic Italian Cooking for a wedding gift in 1980. It is my favorite cookbook. This is my favorite tomato sauce, so simple and delicate, but satisfying. Don't worry about the butter. You don't eat the whole pot in one sitting. Thank you for this article and for featuring this recipe.
Kate Cone
Waterville, Maine

by ALLI268 on 2013-02-20

This is my absolute favorite tomato sauce recipe. It is so versatile and the flavor sublime. You can use whatever canned tomatoes (crushed, diced, whole) you have on hand. But if you can get canned plum or italian tomatoes, it is even better. Don't discard the onions. It's a yummy "cook's treat". I usually puree the whole thing with a stick blender. Add a bit of milk and you have a nice tomato soup too.

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