Tomato Sauce with Butter, Onions, and Garlic

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Adapted from Smitten Kitchen, where it was adapted from Marcela Hazan’s Essentials of Italian Cooking

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tbsp unsalted butter
1 medium-sized yellow onion, peeled and halved
2 cloves garlic, sliced
Salt to taste

Start to melt the butter in the bottom of a heavy saucepan over medium heat.  When there is quite a bit of melted butter in the bottom, throw in the garlic and let it cook for a few minutes, stirring occasionally until it’s golden.  Add the onion and the can of tomatoes.  Bring the sauce to a simmer, then lower the heat to keep the sauce at a slow steady simmer for about an hour.  Stir occasionally, crushing the tomatoes against one side of the pot with a wooden spoon.  Remove from heat, discard the onion, add salt to taste (it’s quite possible that you won’t need any extra salt because the tomatoes are salted, so be sure to taste it) and keep warm while you prepare your pasta.

*Note:  I’m very particular about my sauce to pasta ratio and I found that this amount of pasta sauce really only covers about 3/5 of a pound of spaghetti…you might as well make a double batch and reserve a little sauce in an airtight container in your fridge for later in the week.  Also, to reheat pasta in the oven, throw it in a baking dish, cover it in foil, and heat it at about 400 degrees for 8-10 minutes.  Good as new.


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