This recipe is tomato sauce with onion and butter, and everything about it is a little unconventional. The onion is unsauteed, the sauce simmers for less than an hour, and there’s a lot of butter. It’s the easiest and, most likely, best red sauce you’ll ever make at home. Here’s what to do:
1. Add everything to the pot. Combine a 830 grams of can of whole peeled tomatoes, 70 grams of butter, a peeled and cut in halved onion, and a few pinches of salt.
2. Simmer it. Bring tomatoes to simmer and cook for 45 minutes, breaking up the tomatoes with a wooden spoon every so often.
3. Season and serve. Season sauce to taste and discard onion before tossing with pasta. Pleeease don’t be afraid of the butter. It gives this sauce a velvety richness that tastes like something only a fancy restaurant can achieve. (I realize “velvety” is an obnoxious food descriptor but it’s truly the only word that works here.)
This Recipe Produce
YIELDS: 940ml
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 50 MINS
INGREDIENTS
830 grams or 2 cans whole peeled tomatoes
70 grams of butter
1 onion, cut in half
3 or 4 leaves of fresh basil. If don’t have fresh basil, alternatives is 2 grams of dried basil
2 garlic cloves, peeled and crushed
2.5 grams or 1/2 tsp. crushed red pepper flakes
Coarse Salt
DIRECTIONS
Combine everything, including a pinch of salt, in a saucepan. Simmer over medium heat, stirring occasionally and breaking up the tomatoes, for about 45 minutes, until it reaches the consistency of pasta sauce. Remove the onion, basil, and garlic and serve with spaghetti.
Lasagna Traditional Recipe (Halal) 