Tuesday, January 29, 2013

Tasty Tuesday: Red Sauce with Butter and Onion

No one knows why we do the things we do. Human nature is a mystery, at best. So often, we'll know what needs to be done, but for whatever reason we don't take action. I can't explain why I make these decisions - I just know that I am imperfect.

I will never know why I avoided making this pasta sauce for so long. There was no good reason for the delay, no purpose for it. It's the easiest recipe there is, but still, I put it off. On Saturday, I finally gathered the meager 3 ingredients and stewed them up. And I'm furious with myself for waiting. I first read about this sauce two years ago, and that's two years of my life I can never get back.

Don't ever buy premade red sauce again. Just don't. Make this instead.

Recipe from the greatest cooking blog of them all, smitten kitchen.


  • Can of whole peeled San Marzano tomatoes
  • 5 tbs butter
  • 1 yellow onion
  • Peel the onion and slice it in half.
  • Put the tomatoes, onion, and butter in a 3 qt. saucepan.
  • Heat on medium until it simmers.
  • Lower heat and let simmer for about an hour.
  • Crush the tomatoes against the side of the pot. If some of the onion gets pulverized, that's okay.
  • Remove the rest of the onion and set aside. It tastes great on sandwiches, so don't just chuck it.
  • Try not to eat the whole batch directly out of the pan. It tastes even better on pasta - trust me.

When I first tasted the sauce, it didn't seem quite right - definitely not the red sauce I'm accustomed to. But I licked the spoon clean. And then I took another spoonful. And another. Pretty soon I wanted to puree the whole thing into soup and just forget that it's supposed to be sauce - but that'll have to wait til next time.

To quote, I dunno, somebody, this stuff will make you want to slap your grandma. Instead, give her the recipe. Once she tastes it, she'll slap herself for not thinking of it first. 

After you've licked your bowl clean, put the remainder in a mason jar and store it in the fridge. In a couple days, boil some adorable music note pasta and enjoy it all over again.

In other news, no one has tried the Sprout Challenge yet, and I'm a little heartbroken. Guys, what gives? Remember how I said I would wait patiently? That was a lie - I'm never patient.  Get to it!


  1. Yum. I don't know why nobody thought of it either. What about putting garlic in it?
    Cute pasta btw.

  2. I like simple! This sounds like the perfect recipe for me. Next time I go to the store I might have to get the ingredients as well as the brussel sprouts, that sounds easy too!


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