My F&W
quick save (...)

Quick Tomato Sauce with Butter

  • FAST

This variation on the Quick Southern Italian Tomato Sauce relies on butter instead of olive oil to smooth out the acidity of the tomatoes. The sauce is suitable for fresh and dried pasta, and this recipe makes enough to sauce one and a half pounds of pasta.

Plus: Pasta Recipes and Tips

  1. 5 cups canned peeled tomatoes in their liquid
  2. 1 small onion, minced
  3. 1 stick (4 ounces) unsalted butter
  4. 1/2 teaspoon salt
  5. 3 tablespoons finely chopped fresh basil, flat-leaf parsley or mint
  6. Freshly ground pepper
  1. Drain the tomatoes in a strainer set over a bowl. Scoop out and discard any seeds from the tomatoes. Crush the tomatoes well and place them in a separate bowl; reserve their liquid for another use.
  2. In a large nonreactive saucepan, cook the onion in 6 tablespoons of the butter over moderately low heat until golden. Add the tomatoes and salt and simmer over moderate heat for 20 minutes.
  3. Just before serving, stir in the remaining 2 tablespoons butter and the basil and season with pepper.
Make Ahead The sauce can be tightly covered and refrigerated for up to 5 days or frozen for up to 3 months.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.