I stumbled upon this tomato sauce recipe a year ago and finally got around to trying it. The internet had nothing but positive things to say about the taste – and it was correct! This is the first time I have heard about putting butter into a red sauce. I will admit that I was a little apprehensive at first, but decided to add it in anyways. The result was a tomato sauce like no other I have tasted before.
As with most recipes, I made a few of my own modifications… I added a can of crushed tomatoes, several cloves of fresh, minced garlic and some crushed red pepper flakes along with a dash of basil, oregano, and salt. After the sauce was done simmering I dropped in a few *gasp* store-bought meatballs. May my Italian heritage forgive me. It was a Monday night after all. To finish it up, I tossed the sauce with some penne and grated parmesan.
It is definitely not my mom’s sauce, but it was a different and welcomed rendition.
- You must use San Marzano tomatoes for this. Any other tomato is inferior and will not suffice </sarcasm>. But seriously, try to use San Marzano. According to the interwebs, Hunt’s is an acceptable replacement.
- The recipe calls for removing the onion halves. I discarded one of the halves and finely minced the other to mix back into the sauce.
Here is a printable copy of the original recipe for archive’s sake.