As I love to cook in large quantities I always double or triple a recipe for the freezer or for the up and coming week. I was inspired to make this sauce with the idea as using it as my base for eggplant and spinach vegetarian lasagna with home made ricotta cheese. Still might in fact.
I am off to Stockholm next week with lilla A for a visit, and a little cooking at J&K in Djursholm.I wanted to cook something for them that they could easily make for themselves when they had friends over. I started doing some reading on the web and thanks to http://www.smittenkitchen.com and Lucia at http://www.thewednesdaychef.com I think I found the start of something beautiful. Tomato,butter and onion pasta sauce. Sounds pretty basic doesn't it?
These three little ingredients has created the base of a fantastic sauce. I find tin tomatoes tinny' and bitter so I had to tweak the original recipe to incorporate a little sugar and the left over chopped garlic from my croutons and a little bit of finely ground black pepper as well. I so wanted to cook this sauce as clearly intended, but the goat is such a cream freak that trying to get a tomato sauce in him other than on a pizza is a battle in itself.
|it is really that easy!|
I can say I will never make a tomato base sauce different ever again. My house smells fantastic! The best part of this recipe is that 95% of us have the ingredients already in our house. Please try and tweak and add as your taste desires. enjoy, I know I will.
6- 400g cans of plum tomatoes
220 g unsalted butter( I used salted)
6-smallish-medium yellow onions
1 teaspoon salt (go by taste)
I also added 1/4 cup sugar,1 teaspoon garlic powder and 1 teaspoon of finely ground black pepper
Use a large 2 liter pot and add all the cans of tomatoes and peel and halve the onions. Plop in the butter and bring to a boil. Lower the heat to a simmer and stir occasionally. Remember to smooth out the plum tomatoes on the side of the pot as they cook. The smell that will fill your kitchen is amazing. I promise. I let my big pot slowly simmer, and mush the tomatoes for a good hour and half. When the tomatoes are lovely and the sauce is shinny and the onions have done their job. I strained the sauce and pushed it through a strainer and got all those lovely onion and tomato juices out. Discard the left over pulp and let your sauce sit with lid on while you fix the pasta. Remember to taste, taste and taste! Add, more salt or what ever you wish and have fun.