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This is just one of my favorite Italian tomato recipes. It calls for imported Italian plum tomatoes, such as San Marzano. You can get a big #10 size can of it at Costco pretty cheaply. Mine were domestically grown, and the sauce still tasted like Italy to me. The key is that the tomatoes taste good, dense and full of flavor, whatever type you use.
The boys love opening the cans during the winter, or stirring the pot and smashing the large pieces of tomato with the back of a wooden spoon. My oldest is 8 and has his Cub Scout pocket knife badge, so I am letting him work with me at chopping. What age do you start letting your kids use knives in the kitchen?
Tomato Sauce with Onion and Butter
- 2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)
- 5 Tbsp. unsalted butter
- 1 medium yellow onion, peeled and diced
- Sea Salt, to taste
- 1 bay leaf
- 1 teaspoon to 1 tablespoon of oregano, basil, thyme, rosemary, any of all, or combination you want to
Combine the tomatoes, their juices, the butter, and the onion in a medium saucepan. Add a grind or two (or pinch) of salt and herbs. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
Yield: Enough sauce for about 1 pound of pasta, or 4 servings. Cavatapi, Rotini, Pene with ridges, Rigatoni, or medium shells go well with this sauce.
Notes:
You can make this basic recipe with 3 pounds of raw uncooked tomatoes. Just boil the sauce for 20 minutes on high, and then reduce and simmer for 15 minutes. It is very safe this way, and the flavors have blended by then.
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