Description
Adapted from Marcella Hazan’s famous recipe, my creamy tomato butter sauce is made from fresh tomatoes, sweet onions and basil, blended with butter to create a natural creamy texture. Serve with fresh homemade pasta for the ultimate pasta experience.
Ingredients
- 1 onion, halved
- 8 tbsp. salted butter (I like Kerry Gold)
- 6 lbs. assorted tomatoes, roughly chopped
- Small handful of fresh basil, chopped
- 1-2 tsp. sugar, plus more to taste
- Salt
Instructions
- Place the onion halves, butter and tomatoes in a large heavy bottom pot (a Dutch oven is perfect for this).
- Bring to a gentle boil; reduce heat to medium-low. Add the fresh basil.
- Simmer the sauce, stirring occasionally, until all of the tomatoes have broken down and are nice and soft. This will take about 30-45 minutes.
- Remove the pot from the heat. Puree in batches using a blender. Alternatively, use a stick blender. Strain the sauce to remove the seeds.
- Return the pot to the stove. Taste and season with some of the sugar (start with 1 tsp) and additional salt, if needed. Simmer over low heat until the sauce is slightly reduced and creamy. The flavor should be slightly sweet.
- Pour into mason jars to cool before refrigerating. You can always freeze the sauce in individual portions once it has cooled completely.
To Store:
This sauce will last in the fridge, up to 4 days. In the freezer, up to 3 months stored in a freezer-safe air tight container.