20 Minute Butter And Onion Tomato Sauce Recipes

MARCELLA HAZAN'S TOMATO SAUCE

Marcella Hazan's Tomato Sauce image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Categories easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

TOMATO SAUCE WITH ONION AND BUTTER

Tomato Sauce With Onion and Butter image

Provided by Mark Bittman

Categories brunch, dinner, sauces and gravies, main course

Time 1h

Yield 6 servings (enough for 1 1/2 pounds pasta)

Number Of Ingredients 4

Ingredients

2 pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt

Steps:

Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

Ingredients

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

20 MINUTE TOMATO SAUCE

20 Minute Tomato Sauce image

Although delicious alone over pasta, you can easily change this sauce by adding ground beef, sausage, or meatballs. Keep the ingredients in your pantry and you always have a quick meal on hand. Makes: 4 cups Prep Time: 10 minutes Cook Time: 20 minutes Ready In: 30 minutes Servings:

Provided by cookin mama

Categories Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can crushed plum tomatoes (undrained)
1 (8 ounce) can tomato sauce
1/2 cup tomato paste
1/4 cup dry red wine
4 teaspoons freshly grated parmesan cheese
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Combine all ingredients in a medium saucepan. Bring to a boil, stirring occasionally.
Reduce heat and continue to stir occasionally until sauce is thickened, about 20 minutes.
Remove bay leaf and serve hot over pasta with additional grated cheese, if desired.

Nutrition Facts : Calories 99.5, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.5, Sodium 724.6, Carbohydrate 18.8, Fiber 4.4, Sugar 6.5, Protein 4.6

20 MINUTE BUTTER AND ONION TOMATO SAUCE

20 MINUTE BUTTER AND ONION TOMATO SAUCE image

If you have ever made Marcella Hazan's glorious butter and onion tomato sauce, then you know that it can take a bit of time to make (even though it is considered to be the simplest of her sauce recipes). It tastes phenomenal, but I would rather save it for a Sunday dinner. Here is a 'weeknight version' that's ready in half the time of the original recipe. The sauce is cooked at a higher temperature but the butter and onion flavours still shine through.

Provided by loveofitaliancooking

Categories European

Time 25m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups plain pureed tomato sauce
5 tablespoons unsalted butter
1 medium onion, peeled and cut in half
1 -2 handfuls italian grated cheese (Parmesan, Grana Padano, or Romano)
bavette pasta (or other long pasta)

Steps:

Heat the ingredients in a small or medium covered saucepan, over high heat. When the sauce starts to boil, slightly reduce heat to medium-high and leave the lid ajar. Continue cooking for another 15-20 minutes.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Discard the onion from the sauce and toss with well drained pasta. Sprinkle a couple of handfuls of your choice of grated Italian cheese and serve.

Nutrition Facts : Calories 167.7, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.2, Sodium 645, Carbohydrate 9.2, Fiber 2.3, Sugar 6.4, Protein 2.1

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