Tomato Sauce with Onion and Butter

Tomato Sauce with Onion and Butter

This recipe is my favorite go-to pasta sauce. It’s so breathtakingly simple I bet it becomes a new staple in your home as well. These three ingredients merry together to make such a sweet hearty sumptuous pasta you’ll want to get down on your plate like a dog and lick it clean.

I read about this recipe on Smitten Kitchen earlier this year. After reading the rave reviews from Deb, and so many other food bloggers out there I had to see what the fuss was all about. I’ve made this sauce about twice a month every month since then!

Since this sauce is so simple to make, let me take a moment to to introduce you to my new favorite pasta brand as well- Maestri Pastai.  I’ve stumbled upon these beautifully wrapped packages at Central market and Whole Foods a few times (usually found in the cheese sections displayed by the parmesean) I’ve tried a few of their different pasta shapes by now, and I don’t think I can ever go back to any other brand of dried pasta. Maestri Pastai uses the best quality durum wheat and exclusively uses bronze draw plates in order to ensure that the pasta will have its famous rough and porous surface which is perfect for grabbing on to sauces and locking in flavor. I’m hooked!

Tomato Sauce with Onion and Butter

1 28 ounce can of whole peeled tomatoes (San Marzano, if you can find them)*
5 tbs butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste. I usually use salted butter so I end up not needing to add any more salt to finnish.

Keep the sauce warm while you prepare your pasta. Once pasta is cooked al dente, drain it and add it to your sauce pot to finish cooking. The Maestri Pastai will absorb all of that luscious tomato onion butter flavor and you’ll be ready to serve in about 5 minutes. For dinner last night I left in a few of the smaller onion pieces to eat with the pasta. Serve with Parmesan or not- but I’m telling you to get a bib, you’ll be face down licking it off your plate in to time. 😉

Categories: Main Dish, Recipes


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  2. I know Mikel! No garlic, no basil, not even a glug of wine or a dash of spice is needed.
    That’s what’s so beautiful about this sauce, it’s let’s the simplicity of these ingredients really come to life.

  3. I bet it’s the butter! Butter makes everything better! I will definitely give this a try on one of my more lazy week nights this week. I invite you to come and link up at my carnival too – Vegetarian Foodie Fridays.

  4. i was on a portion control diet until making this tonight…someone overate. it was amazing! first sauce i’ve ever made without garlic and it was surprisingly not missed. thanks for the sweet recipe!

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