Three Ingredient Pasta Sauce
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
Alright, I've been making tomato sauce for years and years and years. And for a long time, I figured the more ingredients the better, right? So, sauce with balsamic, and/or carrots, and/or brown sugar, tons of spices, fresh and/or dried, mushrooms occasionally, real tomatoes, canned tomatoes, different kinds of onions, etc. etc. etc. The more the better right? Wrong, apparently. Not that tomato sauce with a lot of ingredients isn't good, it's just that, sometimes, less is more.
What can I tell you. The sauce is amazing! Bright, and vibrant, and tangy and absolutely delicious. Something about the butter gives the tomato sauce a "mouth feel" that is indulgent. The onion adds just a hint of depth and the tomatoes just are uncluttered by anything else. It tastes like a fresh tomato, I don't know how to describe it. I love this sauce. (I admit I did add some fresh basil, but old habits die hard).
A 400g tin of whole or diced tomatoes
1 onion, quartered
100g butter, that's butter not margarine.
salt, to taste
Yup, that's it!
Place tomatoes in a large saucepan. Cut up tomatoes if using whole ones. Add the butter. Peel and quarter the onion and place in sauce.
Heat over medium heat until it begins to bubble and then lower heat slightly and let simmer for 45 minutes, stirring occasionally. Discard onions (or eat separately if you'd like). Taste and add salt if needed. (You may not need it if you used salted butter)
Ladle sauce onto pasta of your choice and sprinkle with fresh Parmesan or even better, Parmesan Reggiano cheese.
Looking for an easy camp bread to go with this recipe? Try making - Naan.
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