|I started to eat then realized...wait! Picture! :)|
I cracked open 2 cans of tomato sauce, chopped the onion in half, cut a hunk of butter and plopped it all into my pot. Let it simmer for 45 minutes and volia! Time to eat!
I will say that I was skeptical to make pasta sauce without any Italian seasoning or garlic...but I gave it ago! Next time I would add it just for the taste test opportunity.
This sauce was very very rich and very very good. I was very surprised at how much onion flavor came through and now I will never feel the need to chop up an onion for pasta sauce again!
Now what to do with the soft, sweetened, tomato sauce coated onion? I tried a nibble of the onion and it was quite tasty. One of the suggestions was to eat the onions on some warm bread.
Pasta Sauce: Tomatoes, Onion, and Butter
2 cans tomato sauce (or diced tomatoes or whole peeled tomatoes, plus juice)
5 tablespoons butter (salted or unsalted)
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan over medium heat.
Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes.
Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
Remove from heat and take out the onion.
Add salt to taste and keep warm while you prepare your pasta.