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Tomato Sauce With Butter & Onion

  • September 28, 2012
  • 8:00 am
  • 1 of 2
Tomato Sauce With Butter & Onion

I finally jumped on the foodie bandwagon and made this tomato sauce everyone has been raving about for the past couple years. First Deb, then Jaden, then Francis, then Elise — I figured there had to be something to it…

Our new addition does not make cooking easy but this recipe looked just simple enough to attempt between dealing with the two kids in the fuzzy haze of sleep deprivation.

All the ingredients for the tomato sauce by Eve Fox, Garden of Eating blog, copyright 2012

The only change I made was to substitute the last tomatoes from our garden and the ones we received in our CSA pick-up this week for the canned San Marzano tomatoes that Marcella Hazan’s recipe calls for. I figure this can only help though I’m sure the San Marzanos are tasty, too.

End of season tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

Since I was using fresh tomatoes, I blanched them, cooled them in ice water and peeled them.

Cooling the blanched tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

Then peeled and halved the onion, sliced the butter and combined it all in the pot. Simmered for 45 minutes, stirring regularly and crushing the tomatoes against the side of the pot.

Simmering the tomato sauce with butter and onion by Eve Fox, Garden of Eating blog, copyright 2012

Removed the onion, gave it a few licks with the old immersion blender and salted it to taste. I admit it went against the grain to use butter instead of olive oil but it makes the sauce so rich and smooth and, well, buttery, that I have no regrets at all. And I also questioned the removal of the onion but decided just to follow the recipe and was pleased with the end result – a delicate, rich, fresh tasting sauce.

Tomato Sauce With Butter & Onion by Eve Fox, Garden of Eating blog, copyright 2012

Simple, delicious, comfort food. And a perfect way to use up some end-of-the-season tomatoes, too. Directions on the next page are for the canned tomatoes – but just blanch and peel if you’re using fresh ones.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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4:34AM PST on Nov 12, 2014

Thank you!

4:16AM PDT on Oct 10, 2012



9:13PM PDT on Oct 5, 2012

wow, so simple! thanks for the recipe!

1:09PM PDT on Oct 2, 2012

Thanks, I would have left the onions, and a couple of garlic cloves, in.

10:41PM PDT on Sep 30, 2012

The photographs were beautiful. Thank you for sharing your wonderful method with those beautiful end of summer tomatos. The recipe sounds really wonderful. I will try this. I bought a cookbook from Marcella Hazan and she had a wonderful recipe for vanilla ice cream and she she served with a shot of bourbon over the top. Strange, but suprisingly a very good combination.

3:30PM PDT on Sep 30, 2012

Thank you for sharing.

12:00PM PDT on Sep 30, 2012

Sounds good.

5:16AM PDT on Sep 30, 2012


2:13AM PDT on Sep 30, 2012

Not one herb? Not very Italian, are you?

9:07PM PDT on Sep 29, 2012


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people are talking

Thanks for posting.

Coconut oil does sound a lot more logical than all the other stuff mentioned in the article. Thanks…

most of these recipes look quite good. i know what i will be cooking on weekend^^


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