I sort of feel like I cried wolf a couple weeks ago when I told you to immediately stop what you were doing to make the the best thing I’d eaten in ages, One-Pot Creamy Mac & Cheese, because if there was ever a time to cease all activity and make a meal, it’d be now, and it’d be for this:
The Best Tomato Sauce. Ever.
This THREE ingredient recipe defies logic, and everything you thought you knew about what had to be included in a good, nay great, tomato sauce.
Basil? Nah. Veggies? Nope. Garlic? Get outta here. All you need is whole peeled tomatoes, an onion and butter. That’s. It.
Not only is The Best Tomato Sauce. Ever. comprised of only three ingredients, it takes nearly no effort at all to make.
Simply add the ingredients into a big sauce pan and let them bubble away for 45 minutes, stopping by for an occasional stir and crush of the tomatoes,
Discard the onion when all is said and done, then put down your tasting spoon.
The line between sauce and soup is seriously blurred when it comes to this stuff, and while my head said back away from the spoon, sister… my taste buds screamed, keep slurping! I was afraid there wouldn’t be enough left over for the pasta it was destined to drown!
Now, The Best Tomato Sauce. Ever. would be fantastic on nearly anything – spaghetti squash, zucchini noodles, ravioli, by itself on a spoon – wait, no! – but especially on the wispy-thin strands of Angel Hair Pasta.
Best to support, not detract from, the delicate-yet-drool-worthy flavors of the sauce.
In the words of Christina Applegate in Up All Night, this is so good it’s pissing me off. Couldn’t have said it better myself!
Expletives were shouted. Questions of How? HOW is this so delicious? were asked.
I mean, it defies logic! How can an onion, butter and 45 minutes, turn a can of tomatoes into one of the most rich and silky tasting tomato sauces I’ve ever had? It doesn’t make any sense!
The Best Tomato Sauce. Ever.
28oz can good quality whole, peeled tomatoes
1 medium size yellow onion, halved
5 Tablespoons salted butter
- Add tomatoes, onion halves and butter into a large saucepan. Bring to a heavy simmer, then turn heat to low and simmer constantly for 45 minutes, stirring often and crushing tomatoes up against the side of the pot.
- Remove onion, season with sea salt to taste (may not need it if your tomatoes were salted) and store sauce in an airtight container for up to 3 days, or serve over fresh pasta.
Go make this, then let me know if you figure out how it works, mmkay? ;)
Oh, make this an extra hard workout day too, ’cause you’re going to want seconds! ;)
I debated letting this saucy stunnah dominate my plate solo, but decided in the end to make this a grand ol’ meal and serve Ina Garten’s Roasted Broccoli alongside.
I’ve heard crazy good things about this broccoli, which is roasted with EVOO and garlic slivers, then topped with fresh basil, lemon zest and a squeeze of lemon juice at the end, but have never tried it because I’m stubborn and have an if it ain’t broke mentality towards my own roasted broccoli recipe, which I happen to love.
Thank goodness I took the leap because this roasty, garlicky broccoli with just a mere whisper of lemon flavor, blew Ben’s and my socks off.
The Best Ever Roasted Broccoli
Only slightly adapted from Ina Garten
2 heads broccoli, cut into large florets (or 2 bags of Dole pre-cut)
2 Tablespoons extra virgin olive oil
5 cloves garlic, peeled and sliced
salt & pepper
1 teaspoon lemon zest
squeeze of fresh lemon juice
parmesan cheese to taste
5-6 leaves fresh basil, sliced
1. Preheat oven to 425 degrees. Lay broccoli and garlic slices out on a large cookie sheet and drizzle with extra virgin olive oil, salt & pepper. Toss to coat and roast for 15-18 minutes, or until garlic and tips of broccoli are golden brown (don’t over-cook as garlic will taste bad if burnt.)
2. After removing the pan out of the oven, sprinkle on lemon zest, lemon juice, parmesan cheese and basil.
Ben proclaimed this meal the hotness and I guess I really couldn’t agree more.
Full and well fed, shall be my status update tonight! What’s yours?
Have a good one!