Today is a big day for me and I’m totally excited. I’ll be attending my very first cookbook book tour event!! Are you maybe slightly less excited than me? What if I tell you who’s book it is – it’s the first ever Smitten Kitchen cookbook and I’ll be hanging out with the lovely Deb Perelman herself. So, ok, maybe it’s less exciting than Katie’s big event, but I’m still really looking forward to it. I’ve been a loyal Smitten Kitchen reader for years and I can’t wait to see what Deb has in store for us. And I hope that on the day I come to your town after publishing my first cookbook that you guys will be just as excited for me s I am for Deb (LOL!! HAHAHA!! ROTFL!! ah, sigh.)
So, I thought today that I’d honor the big event by posting a recipe that I first learned about from Deb’s site. A lot of what Deb creates is low key – and this tomato sauce is the perfect example of that. It was also perfect, since, while I wanted to honor SK, I didn’t have a lot in the house save the few basics in my pantry. Luckily, I pretty much always have these sauce staples on hand (there are only 4 ingredients) and it went perfectly with the giant bowl of spaghetti I’m eating to prepare for my winter hibernation. Speaking of which, has anyone else felt the strong urge to eat a tonne of carbs lately? I swear I can see my belly giggle a little more every day!!
Ok, seriously though, the sauce is delicious and ridiculously simple .. and while not a Smitten Kitchen original (it’s from Marcella Hazan)… I first read about it on the Smitten Kitchen site and wouldn’t have tried it if it hadn’t received the SK seal of approval. I highly recommend you try it out too. Sauce from a jar just can’t compete!
Tomato Sauce with Onion and Butter
(Marcella Hazan’s classic tomato sauce)
28 ounces (800 grams) whole peeled tomatoes from a can
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) 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, or until droplets of fat float free of the tomatoes. 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 and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
There are shockingly few photos of me making this sauce in the post.. but then, if you read through the steps, you’ll see that there really isn’t too much to it. Clearly, it was so simple, step-by-step photos weren’t required! For more fun recipes from Smitten Kitchen, you can also revisit this post or check out the website. Also, tune in next Friday for a meatball recipe to go with this amazing sauce!