The world’s best tomato sauce

As you know, I made lots of butter this weekend. Looking for something to do with it other than spreading it on bread, I came across this recipe from Smitten Kitchen. It seemed perfect in every way – unless you have high cholesterol and want to lose lots of weight fast; but in that case, I can assume you wouldn’t be making butter or looking for ways to cook with it; but I digress. I still had a large onion from my KEG share and a can of San Marzano* tomatoes in the pantry. Add that to all the fresh butter I had just made and voilà, the best tomato sauce I ever tasted. Honestly.

Ingredients

1 large can of San Marzano tomatoes

5 tbsp unsalted butter

1 large onion, cut in half

that’s it!

Add all three ingredients to a heavy sauce pan and let it simmer for at least 45 minutes. I probably let it simmer on low for more than an hour as I set the water to boil to cook the past late in the process. Stir once in a while, crushing the tomatoes against the side of the pan. This sauce was incredible fragrant. Once it is ready, discard the onions (I saved it for some future use) and serve over spaghetti. You may want to test for salt; I found the flavours so pronounced that I hardly needed any salt. I also followed Smitten Kitchen’s advise and skipped the parmesan cheese on this one. We moaned at every bite. Was it the world’s best tomato sauce? I don’t know but the flavours were certainly indescribable.

*If you ever need to make anything that calls for canned tomatoes, look for San Marzano. The difference is astounding.

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