Tomato Sauce with Butter and Onion

Not so long ago, the internet was all abuzz with the discovery of a very simple and tasty recipe for a pasta sauce requiring only four ingredients. It seemed every blog was taken with this sauce and implored everyone to try it.

There needed to be a sauce to go with the Ricotta Gnocchi. Something simple so I would still be able to appreciate the gnocchi and evaluate the success of my first try at making that kind of pasta. I remembered the Tomato Sauce with Butter and Onion and figured that it was the answer. Is it as easy and flavourful as so many were claiming? Let’s see!

Here’s how it went.

Got all the ingredients described in the recipe, plus my bonus addition: garlic.

Tomatoes, salt, butter, an onion and some garlic.

Tomatoes, salt, butter, an onion and some garlic.

All the ingredients go into the saucepan.

Put all the ingredients into one pot.

Put all the ingredients into one pot.

At the end of the cooking time, this is what the tomato sauce looks like.

Tomato sauce with butter and onion.

Tomato sauce with butter and onion.

I used an immersion blender and pureed all that (including the onion) into a smooth sauce.
Tomato sauce on top of the gnocchi with some Parmesan cheese sprinkled on top.

Tomato sauce with butter and onion served on ricotta gnocchi.

Tomato sauce with butter and onion served on ricotta gnocchi.

Oh my… so easy and so good! The perfect compliment to the ricotta gnocchi.
Plus, I have containers of it stored in my freezer along with the extra gnocchi. So many wins.

The recipe is here:
http://www.saveur.com/gallery2/150-Classic-Recipes/6

Tomato Sauce with Butter and Onion
Serves 4
Makes 3 cups

Ingredients

8 tbsp. unsalted butter, cubed
¼ tsp. sugar
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
1 medium yellow onion, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper, to taste

Instructions

Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook uncovered, stirring occasionally, until flavours meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.

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