Chocolate Truffles
Mark Bittman
709 ratings with an average rating of 5 out of 5 stars
709
30 minutes, plus at least one hour’s chilling
Tomato Sauce With Onion and Butter
Updated Oct. 23, 2023
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings (enough for 1 1/2pounds pasta)
- 2pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juice
- 5tablespoons butter
- 1medium onion, peeled and cut in half
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
119 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
- Step 2
Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Remove the onion and save for another use. Toss tomato sauce with pasta.
Tip
- * To blanch fresh tomatoes: Drop the tomatoes in boiling water for about a minute. Drain; as soon as they are cool enough to handle, skin them, cut the core out and roughly chop.
Private Notes
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Cooking Notes
Arcie
The featured pictured is not the way to serve pasta. It should be fully mixed and coated with the sauce before plating.
Lizy
Excellent and very easy! Because I never have enough sauce in the house and wanted leftovers, I used 2 large cans of peeled tomatoes, 3 onions, and 1 & 1/2 sticks of butter. I broke up the tomatoes with my hand and then at the end used an immersion blender after removing the onions. It was perfectly balanced with delicately flavored cheese ravioli. Interestingly, the smell really reminded me of Pepe's in New Haven, where four generations of my family have enjoyed pizza.
Annie
Pretty similar to my all-time go to for speedy and delicious sauce by Marcalla Hazan. Only difference is to saute the onion in butter before adding the tomatoes. It's a great simple, no-fuss sauce to always have on hand to use for pasta or veggies, or even to use in putting together a parmesan with eggplant or chicken/veal cutlets. Love it.
Mem
This is wildly delicious and so easy; used canned tomatoes and it was perfect.
Stephen
After simmering 45 minutes, it looks more like soup, not sauce. How much should this cook down?
wendy
Fabulously easy and delicious. Why discard the onion? I didn’t (misread instructions) and it was delicious!
Anna
Made this to have with our classic "pasta and sardines" dinner, VERY TASTY. Made 3 cups of tomatoes (1 can); blended it in small blender until chunky before adding it to the pot. Used 1 large onion. Used 1 stick of butter (8 ounces). Put in 3 smallish oregano sprigs. Cooked for 45m. Pulsed onion and put back in the sauce, DELICIOUS. (made 1 dinner for 3 people) delicious
rankin9774
How can 2 cups of tomatoes, cooked down, serve six people? Am I missing something?
Lori Press
Delicious!s And easy. I had 3 good size Jersey tomatoes and a half a bottle of Passata (strained tomatoes). I wanted a lot of sauce which is why I added the Passata (tomato paste is not really a good substitute because it has a sweetness). Only sorry I didn't make this sauce all summer when I was at the Jersey Shore -tomato paradise!!!
Reg Quinton
I save parmesan rinds to add to sauces like this. Kicks it up a notch.
Kathy
Has anyone made this a vegan sauce by using olive oil rather than butter?
Linda Lou
This sauce is also delicious if you start with passata rather than whole tomatoes. Ms. Hazan adds a quarter teaspoon of sugar.
Gordon Tillman
I have made this recipe many times over the years, having first learned about it from Mark's How to Cook Everything book. Makes a great sauce to use for home-made pizza. Only additional step is to run it through the blender to smooth it out before spreading on the pizza crust.
JudyHM
Marcella’s recipe included 1/4 teaspoon sugar.
Anne Kinnamon
This is my go to sauce with my homemade gnocchi now! I was a skeptic until I made it!
Anna B
To me, if you make this sauce, you have the beginning of a beautiful vocabulary. Alter it as you will, but this is the eidos of a perfect sauce.
Karen Lee
First, I realize no one will see this comment. :) Is it weird that I don't use a recipe for tomato sauce? Today, I bought a container of multi-colored cherry and grape tomatoes. Cut about a cup of the tomatoes in half, and sauteed them in an 8" skillet with olive oil and a bit of Simply Organic Italian herb blend. When the tomatoes had "cooked down" a bit, I cooked some pasta. Topped the pasta with the tomato sauce and a little shaved cheese. Not fancy, yet delicious!
Cindy R
This was just okay, but maybe that's because I chose canned tomatoes that weren't great? I'll try it again with another brand and with fresh once summer tomatoes arrive.
Isabel
This was the perfect sauce for the raviolis I prepared for dinner. Fragrant, light, delicious.
Patsy
I love this sauce. It is easy to make and delicious. After cooking the sauce I cut up the onion into small pieces and put back into the sauce. I add a stick of butter.
s
Butter and a little olive oil Half onion Canned tomatoes (the small ones) Hunk of Parmesan or prosciutto Simmer partially covered for an hour. Add stock or water if gets dry Orecchiette or another fun pasta shape Toss with steamed broccoli (can steam in pasta pot) Parmesan Cracked pepper Lemon?? Not necessary
Kira
So easy, simple and delicious. Used a larger can of plum tomatoes and topped my spaghetti with basil and a little pecorino. Next time will try it with anchovies instead of salt!
Jeanette R
rankin9774: Recipe calls for 2 lbs., not two cups. But it does seem sparse.
Kathy
Has anyone made this a vegan sauce by using olive oil rather than butter?
cynthia
You can make it with olive oil, both fats, but you’ll have to play with the amount.
Karen
I made it yesterday with Miyoko's cultured vegan butter. It was amazing.
Reg Quinton
I save parmesan rinds to add to sauces like this. Kicks it up a notch.
Yks
Wow, this was so delicious! I was surprised it could be this simple and flavorful at the same time. Next time will double the batch so I have leftovers.
NHCarol
Easy and delicious! I used very fresh tomatoes from my favorite farm. I did not peel them. I started with a diced onion and fresh oyster mushrooms. After cooking them for a few minutes, I added the tomatoes and dairy-free butter (dairy allergy). I added a little Italian seasoning because we love it. I served it with fresh basil and dairy-free parm. Loved it!
Deb A
I make this as is with canned tomatoes, but leave the onion in and use an immersion blender. We love the extra onion flavor.
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