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Tomato sauce

  • 400 g Tomatoes, peeled and quartered
  • 3 T Unsalted Butter
  • 1/2 Onion
  • 1/2 t Medium-Grain Salt
  1. Combine ingredients in a saucepan over medium heat. Crush tomatoes.
  2. Simmer 45 minutes, uncovered, until thickened.
  3. Finish. Remove from heat. Remove onion, and stir to combine sauce and butter.

The sauce and butter will separate while cooking.

  1. Hazan, Marcella, and Karin Kretschmann. Essentials of Classic Italian Cooking. New York, NY: Alfred A. Knopf, 1992. ↩