Tomato Sauce with Onion and Butter

I saved a simple tomato sauce recipe that used San Marzano tomatoes with the idea I would make it in the middle of winter with my last bag of frozen tomatoes. I am not sure what happened to that plan, but I finally became determined to cook this recipe as Big Guy planted his new San Marzano’s in the Carondelet Garden. There is nothing like the prospect of getting new tomatoes to motivate you to clean out the old ones in the freezer!

The recipe came from @foodand wine with the promise the recipe is “heartwarming, incredibly easy to prepare, and truly versatile.” The easy part was true. I used one pan to cook the blanched, peeled, and cored tomatoes with a medium onion cut in half so I could easily remove it from the sauce at the end of the seventy-minute cooking time. The final two ingredients were five tablespoons of butter and salt. I stirred the sauce throughout the cooking process and made sure I pressed any remaining tomatoes to smooth out the sauce.

I admit my only error was not having enough tomatoes, so I ended up with too little sauce to dress my pasta. I broke down and opened a jar of my canned marinara sauce to top up the pan, but it was still a successful meal.