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My Mother's Butter, Tomato, and Onion Sauce
from start to finish: 50 minutes
Enough for 1 pound dried pasta
Steps
- 2. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Notes
- When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.
Originally published at epicurious.com. Reproduced for personal collection.
