You’ve heard it from me once or twice that we eat a lot of spaghetti in my home and I’m not ashamed of it. My mother instilled this habit on me, so it definitely has become nostalgic. I already shared with you my favorite spaghetti meat sauce that stores in my freezer, ready to be thrown in the fridge the night before our traditional noodle dinner is planned. But, once I tried this new tomato sauce recipe, I can’t seem to top our noodles with anything else on spaghetti night.
I love the buttery goodness melded into the sauce and the hint of onion flavor that just absorbs into the tomatoes during the short time of simmering. I love that this recipe is simple. I love that it can be prepped in minutes and not have to cook for hours. I love that it requires only pantry staples. Can you tell I love this sauce??
Although you might be giving me the side-eye from using only three ingredients, please do not be tempted to add additional seasonings, sweeteners or meat. You will love this just the way it is, in its simplest form.
- 1 (28 ounce) can whole peeled tomatoes, with juices
- 1 yellow onion, peeled and halved
- 5 Tablespoons unsalted butter
- Salt, to taste (optional)
- Parmesan cheese (optional)
Heat the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring to a simmer, then turn down the heat to low. Allow to simmer at a steady pace for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion and salt to taste (optional, I do not add any). Serve warm over pasta, topped with sliced Parmesan cheese.