Saucy tomatoes
The night before the big run I started to feel sick. Later I got a fever, I couldn’t breath, I coughed a lot and at one or two points I was pretty sure I was going to die. Here we are 24 days later and I’m pretty much on the mend. I still have the occasional coughing fit and I’m just not the runner that I used to be, but I’m getting there and I have a renewed fondness for comfort food.
For me, pasta is about as good as it gets when I’m thinking about comfort food. Growing up, Sunday evenings were always pasta night and we almost always had spaghetti with tomato sauce and green peas. We would dish up in the kitchen and then converge around the TV to watch Walt Disney and The Littlest HoBo. Sometimes we would diverge from tradition a smiggen and make a carbonara style spaghetti but that was about it. One thing was certain, it wasn’t Sunday if there wasn’t pasta.
Over the years my recipes have diversified a little but a simple tomato sauce has always held a special spot in my heart. A few years back while perusing Smitten Kitchen I stumbled upon this recipe. When I realized that the sauce only consisted of three ingredients, canned tomatoes, onion and butter and all three of those ingredients were currently housed in my kitchen, I changed dinner plans just to make it. To be honest with you I think I may have had it two or three times in the last month alone. What can I say, I have been sick.
Tomato Sauce with Butter and Onions
Adapted from Smitten Kitchen | Serves 4 as a main course; (unless you have a sauce junkie in your house)
28 ounces whole peeled tomatoes from a can
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt & pepper to taste
Combine canned tomatoes, onion halves and butter in a saucepan over medium heat. Once the sauce has reached a simmer reduce heat and maintain a slow simmer for 45 minutes, or until the fat begins to separate and float to the surface. I stir my sauce minimally as it is easier to see when the fat is begining to separate. Remove the sauce from heat, using a potato masher (this is the quickest method I have found) break tomatoes up to desired texture. I usually leave mine a little lumpy. Add salt and pepper to taste. Return sauce to low heat while you prepare your pasta.
Serve over spaghetti with a salad of course.
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