Tomato Sauce With Onion, Garlic, Butter And Herbs

1. 1

   Plunge tomatoes into boiling water for a minute or less. Drain them and plunge them into an ice bath. As soon as they are cool enough to handle, skin them and cut them into coarse pieces.

2. 2

   Add 2 tablespoons of butter to the sauce pan with the crushed garlic and onions. Saute until softened. Add the prepared tomatoes, 3 tablespoons of butter, basil, oregano, parsley and salt. Cook uncovered at a very slow but steady simmer for 45 minutes or until thickened to your liking. The fat should float free from the tomatoes.

3. 3

   Stir from time to time, mashing up any large pieces of tomato and onion with the back of a wooden spoon. The onions will dissolve into the sauce.

4. 4

   Taste and correct for salt. Toss with pasta and serve with freshly grated Parmigiano-reggioano cheese for the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.