Tomato Sauce with Onion and Butter

DIVINE! And oh so simple!! Yes, there are more elaborate ways to go about a pasta sauce: tomato paste, wine, etc etc. But as it turns out I've been wasting time and money all these years. These three little ingredients and 30 minutes made for the most delicious pasta I've had since my visit to Italy last fall. The most difficult part of this recipe was finding imported Italian tomatoes. Yummmmmm.

My husband declared this one of the best pasta sauces he'd ever tasted. And it was superbly simple to make, even easier than my go-to weeknight tomato sauce. What I would do differently next time: use diced tomatoes instead of whole that I crushed for a more consistent texture. This sauce has a light, subtle flavor that tastes best on hearty but bland filled pastas, like potato gnocchi and cheese ravioli but is also very good on spaghetti.

Fabulous. Also, about as simple as it gets.

Nothing could be simpler or more delicious than this fresh tasting tomato sauce, made of tomatoes simmered with butter and onion. But the sauce is only as good as the tomatoes used so I rely on canned San Marzano tomatoes to give consistent results.

This is a bright tasting sauce that will liven up any dish. I served it recently with the author's spinach and ricotta gnocchi.