After receiving Smitten Kitchen’s Tomato Sauce recipe from Shelly as well as from one of CD’s good friends (Hey Travis!), I knew I had to make it. Y’all, this is seriously one of the best marinara sauces I’ve had in a long time, and it is so unbelievably simple.
First you need a 28 ounce can of whole peeled tomatoes. I bought salted and then did not any salt to the sauce.
Pour entire can of tomatoes into 1 large pot along with a yellow onion, peeled and halved, and 5 TBSP (70 grams) of unsalted butter. We prefer the Kerrygold brand since it’s made from grass fed cows, not to mention the fact that it tastes amazing. Trader Joe’s is the cheapest place I can find it.
Bring your sauce to a boil over medium heat, then reduce to low, allowing everything to simmer. Stir occasionally, mashing down the tomatoes with a wooden spoon.
After 45 minutes, remove the onion and serve the sauce over your pasta of choice. We ate ours over raw spiralized zucchini squash, cooked spaghetti squash, and steamed Brussels sprouts.
To all my friends out there who fear the butter, I know this seems like a lot, but if you divide the recipe into 4 servings, that’s not a whole lot of butter per person. Of course, after dinner, CD finished off the remaining 2 servings with a spoon. Hehe, it’s that good, and our kitchen smelled amazing for hours afterwards. Maybe if I make this sauce while cooking broccoli, it will cancel out the stank?
OK, so go buy some canned tomatoes, Kerrygold butter, and an onion. Make this tonight, and then email me telling me how much you love me. I expect a full inbox tomorrow!