My grandma is half Italian, half Irish. But, truthfully, she really only identifies with her Italian side. She’ll deny this, but we all know it’s true.
Ah, Grandma’s treasured homemade sauce. She spends hours making it. And there is no exact recipe. You add a little of this, a bit of that, a pinch of this and finally a dash of that. And when she offers you a frozen container, you take it. And hide it. Then savor it on some cold night or after a bad day.
Surprise! It is that good.
Needless to say, this is now a go-to dinner. Try it. Let me know what you think.
3 Ingredient Tomato Sauce
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28 ounce can whole peeled tomatoes (best bet are San Marzano)
4 tablespoons butter
1 medium onion (any color will do), peeled and cut in half
salt to taste
In a heavy saucepan or Dutch oven (2.5 or 3 quart size will be perfect), combine the tomatoes, onion and butter over medium heat. Bring to a simmer and lower the heat to keep the sauce at a slow simmer for 45-60 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
Remove from the heat. Remove the onion*, add salt to taste (I’ve never needed to add salt, but depending on your tomatoes, you might need to). Pour over your prepared pasta or use how you wish.
*Save the onion! I like (okay, love) to make the following, delicious breakfast – toasted bread (or biscuit, even better), onion, sunny-side up egg and a little grate of cheese… oh, boy!
Source: slightly adapted from Smitten Kitchen, originally from Marcela Hazan’s Essentials of Italian Cooking