60 minutes
A rich and luxurious tomato sauce made with San Marzano tomatoes, butter, and onion. Perfect for tossing with pasta.
San Marzano Tomatoes, whole peeled
0 oz
tablespoons
Onion, peeled and halved
each
to taste
1. Combine Ingredients
Combine the San Marzano tomatoes and their juices, butter, and the halved onion in a medium-sized saucepan. Add a pinch of salt to begin layering the flavors.
2. Simmer the Sauce
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 45 minutes, stirring occasionally and gently mashing any large pieces of tomato.
3. Adjust Seasoning and Remove Onion
Once the sauce has simmered to your satisfaction, taste it and add more salt if needed. Remove the onion halves from the sauce and discard them.
Adapt the core sauce with ground meat, soffritto, milk, and allow it to simmer for a deeper flavor.
Include guanciale or pancetta, a pinch of red pepper flakes, and Pecorino Romano cheese with the core sauce.
Add crushed red pepper flakes, and optionally garlic and onions, to the core sauce for heat and depth.
To the core sauce, add anchovies, capers, olives, with optional oregano and parsley garnish.
Add vodka and cream to the core tomato sauce and finish with Parmesan for richness.
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