The Best Tomato Sauce
I have officially made the best tomato sauce. It is ridiculously simple and ridiculously tasty. I adapted the recipe from Smitten Kitchen by adding a parmesan rind, cayenne, and sugar. But if you would rather keep it even simpler, the additions are optional. You may question how a dish with such few ingredients could be considered the best, but it truly is. I promise.
Recipe: The Best Tomato Sauce
One of the easiest recipes I've ever written! An added bonus? It's finger licking good. Seriously. If my waist line would allow it, I would make and eat this pasta sauce at least once a week.
- 1 28 ounce can whole tomatoes (I suggest splurging on San Marzano tomatoes. The better the tomatoes the tastier the tomato sauce)
- 1 stick salted butter
- 1 onion chopped in 4 pieces
- 1/8 teaspoon cayenne
- 1/4 teaspoon sugar
- 1 parmesan rind optional - I buy mine at Harmon's. You can buy several in a container and it costs about $4.
- Salt and pepper to taste I would season after it has cooked for an hour because it becomes saltier the longer it cooks.
Place all ingredients in a medium sized sauce pan. Heat to a low simmer. Continue simmering for 1 hour. Stir it every 5-10 minutes so it doesn't stick to the bottom. If it starts to reduce too much, add some water. Take out the onion and parmesan rind. Using an immersion blender, blend the sauce until smooth.
Enjoy on pasta and topped with parmesan cheese!
If a bolognese sauce is more up your alley, I’d suggest this recipe. It’s sure to impress.