Sunday, January 24, 2010

The Perfect, Simplest Spaghetti Sauce

I pulled this recipe from one of my favorite "webcookbooks" Smitten Kitchen and adopted it to my own tastes. This recipe is very easy; it will be even more wonderful in the summer when tomatoes are in season and abundant. This recipe also inspires me to can some whole tomatoes this summer so I can easily whip some up next winter!


Whole Canned Tomatoes

Simmering Sauce

Finished Product
(Yes, I always get whatever I am cooking all over my stove...)

Tomato Sauce with Butter and Onions
adopted from Smitten Kitchen
Serves about 4 (I would add another half recipe if you have garlic bread that you like to load with sauce!)

24oz of whole peeled tomatoes from a can
1 medium yellow onion
5 tbsp of butter
Pinch of salt
Clove of garlic (minced)
Pinch of Italian seasoning

Put can of tomatoes, butter, onion (half chopped, other half whole) in a medium pot, garlic, and sprinkle with a pinch of salt. Turn the oven on to a simmer and let the pot of sauce ingredients simmer slowly for 45mins. Check on it occasionally to stir. When the tomatoes start to soften after about 30mins. squish them on the side of the pot with a wooden spoon to crush. Discard the half onion. I served this over angle hair pasta that I seasoned with the Italian seasoning (you could also sprinkle some into the sauce while it is simmering) with garlic bread! Mmmm...!


  1. I made this again last night and poured over ravioli! This time I included 2 tbsp of tomato paste to thicken it up, red bell pepper, diced, and some spicy franks I had left over. I chopped one frank coarsely and the other I diced. They added a great smoky taste to the sauce!