…among many others. We live in a world of options, so much so that we can’t make up our minds anymore. For me at least, being the waverer that I am, any decision implies giving up on a whole world of possibilities, which is what makes decisions so painful. But, hey, I’m growing up. Getting closer to being an adult someday. I think it’s time I found my very own tomato sauce, the one that sticks.
This is not that, but I’m on my way. The rave reviews I read about this sauce made me catch a glimpse of what life would be like with *a perfect tomato sauce*. Oh, perfection. But no, reality came punching me in the face when I tasted it: it is very, very good, but it is not perfection. Not to me; and I will add that it’s probably best considering the amount of butter that goes into this recipe.
The plus of this sauce: it takes very few ingredients and no cooking skills. And it’s heavenly on a plate of pasta. ‘What more can you ask of a tomato sauce?’ you will ask, rightfully so. I don’t know yet, but when I find the perfect one I’ll let you know.
One tomato sauce
- 5 tbsp butter
- 1 (28oz) can whole peeled tomatoes
- 1 onion
Peel and chop the onion.
Combine all ingredients in a large saucepan, bring to a simmer, then reduce the heat to a low simmer for 45 minutes, stirring occasionally, breaking the tomatoes against the side of the pot.
- I decided to chop and keep the onion in the sauce, but you may want to just halve the onion and remove it at the end (as the original recipe advocates), for a more sauce-like consistency.
- I added 1 tsp sugar at the end of the cooking to lower the acidity from the tomatoes.
- This recipe most probably works fine with diced or crushed tomatoes.