Do you ever come across recipes that seem too good to be true? Thats exactly how I felt about this beauty when I first stumbled upon it. How can 3 very simple ingredients come together to create something that bloggers were waxing lyrical over?
Well, I tried it, and discovered it to be every bit as wonderful as promised. However, for me there was one obvious flaw: 45 minutes of simmering seemed like a very long time at the end of the day when tummies are rumbling, so I tried to simplify it even further by tossing it in the slow cooker, and was delighted by the results. Imagine, returning home at the end of the day, and having a rich, velvety tomato sauce ready to be tossed with your favourite pasta, lush!
- 1 800g/28oz tin of tomatoes* (see notes)
- 5 tbsp unsalted butter, cubed
- 1 medium onion, peeled and quartered
- salt & pepper to taste
- pasta, herbs and parmesan to serve
- Slow Cooker Method:
- Put tomatoes, butter, and onions in the slow cooker, and cook on high for 3 hours, or low for 8 hours. Remove the onion, and give everything a good stir. Season to taste, and toss with cooked pasta of choice. Serve with herbs and/or cheese if desired.
- Stovetop Method:
- Put tomatoes, butter, and onions in a medium saucepan over medium heat. Bring to a simmer, and reduce the heat to low. Simmer for 45 minutes. Remove the onion, and give everything a good stir. Season to taste, and toss with cooked pasta of choice. Serve with herbs and/or cheese if desired
*I like to use chopped tomatoes for ease, but whole tomatoes work well too. You will have to crush them with a spoon during or after cooking. I like to use unsalted tomatoes so I can control the salt content. If you use salted tomatoes, you will likely need less or no salt. Finally, I like to spend a little more on good quality tomatoes here, it does seem to make a difference.
Discovered on Rachel Eats, and adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.