Tomato Sauce with Butter and Onion

*Tomato Sauce with Butter and Onion.*
Serves 6

I adapted this recipe for one which was found in a cookery book which I love entitled Food 52 Genius Recipes.  It's a simple sauce with BIG flavour.   Whoever said that it was the simple things in life which mattered most was right!

480g canned imported Italian tomatoes, cut up with their juice (2 cups)
(alternately you can use 2 pounds (900g) fresh ripe tomatoes, blanched, peeled and cut into chunks)
70g butter (5 TBS)
1 medium onion, peeled and cut in half
salt
1 to 1 1/2 pounds pasta, cooked, for serving
Fresh ground black pepper
Freshly grated Parmigiano Reggiano cheese, for serving

Put the tomatoes into a large saucepan.   Add the butter, onion halves and some salt.   Bring to the boil, then reduce to a very slow simmer and cook for about 45 minutes, or until it is to your preferred thickness and the onion has imparted it's flavour to the sauce.  Stir occasionally breaking up any large pieces of tomato with the back of a wooden spoon.  Taste and adjust seasoning as desired.   The recipe says to discard the onion, but I kept it in and just mashed it into the tomatoes.  (It was good.)  Toss with your cooked pasta.  I used whole wheat spaghetti.  Serve with the freshly grated cheese.


Nutritional Values for sauce only:
Calories:  105
Fat: 9.7g
Carbs: 4.8g
Fibre: 1.4g
Sugar:  2.9g
Protein: 1g


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