Weekday Tomato Sauce
Author note: This sauce is finished in 30 minutes. Its origins are from Marcella Hazan’s tomato and butter sauce. It can be used in a variety of ways: pasta, sauteed vegetables, pizza, dipping sauce, etc. Also, this recipe is easily doubled or tripled if you are feeding a large crowd or plan to freeze a batch or two.
1 14.5-ounce can diced tomatoes
2 tablespoons diced yellow onion
1 1/2 tablespoons unsalted butter
3/4 teaspoon kosher salt
1 teaspoon dried oregano
- Place the ingredients into a saucepan and bring to a boil over medium heat.
- Once boiling, reduce to a simmer and cook for 20 minutes.
- Puree with an immersion blender or place in a food processor. If a chunky sauce is preferred, omit this step. Serve warm.