This is a shockingly good tomato sauce considering how simple it is. I’m just adding the notes here so I remember how to make it. In the original, it’s just three ingredients, and it’s fantastic. Mine comes out at eight if you include sugar and salt.
In the original recipe, you remove the onion at the end. I like to blend it in with the tomato sauce because I like onions, but that’s optional. You can keep it or discard it.
Most of the things I’m going to include here are optional, they’re just small improvements that I made and I was really happy with. This seems like a really versatile sauce in terms of seasoning.
Ingredients
5 tablespoons butter
1 28 ounce can tomatoes
1 medium yellow onion, peeled and cut in half
pinch of red pepper flakes (optional, makes it spicy)
2 cloves garlic, minced
1 handful of basil leaves, finely chopped
pinch of salt
pinch of sugar
Directions
Melt the butter in a small pan with the red pepper flakes and fry them for a minute to extract the heat. Add the garlic and saute for 30 seconds, then add the tomatoes. If using whole tomatoes, smash them with a spatula until you’ve got a rough sauce. Drop the onion in, bring to a boil, and reduce heat to simmer for 45 minutes to an hour. Season with sugar and salt while it’s cooking. It shouldn’t take much.
Once that’s done, you can remove the onion and throw it away. Stir in the basil and you are done. At this point I like to use an immersion blender on whatever I have in the pot to make it a smoother sauce, but that part is optional.
eatbensmeat 