There are certain recipes out there. You know the ones, the recipes that have gained god-like statuses through the various recreations they’ve endured on blogs around the world. For the most part, I’ve tried to avoid the temptation of following the pack and making these recipes, and just cook to the beat of my own drum! But my friends, this recipe was one that haunted my cravings for months upon months…and I’ve finally broken down and made it. I think from now on I will live with the knowledge that is: there is a reason some recipes make their rounds on hundreds of thousands of blogs…they are unbelievably perfect.

I have never tasted a more delicate, rich, sweet tomato sauce in my entire life. This sauce is pure perfection in simplicity. Butter, onions and tomatoes melded together in a heavenly union. This sauce is beautiful ladeled onto plain, al dente pasta, but I think it could also be turned into a delectable, one-of-a-kind tomato soup. Whichever direction you decide to take this recipe, and make it your own…there is no doubt about it, you must try it in one way or another.

This sauce has a simple beginning. Cook down however many whole, fresh tomatoes (with the tops cut off) you think you need in the tiniest touch of olive oil. You could also use a can of whole San Marzano tomatoes for this step, if you wish. We didn’t have any on hand so I went for the classic way of makin’ a sauce. I simply picked out the tomato skins when the tomatoes broke down into a nice, bubbling liquid.

Once all the “chunks” of tomato have dissolved, throw in a whole yellow onion, peeled and ends chopped off. Also plop in about 5 tablespoons of butter. Lower the heat to medium, put a lid on your sauce pan, and let your creation bubble away for about 15-20 minutes…until the onion is completely soft and tender and the fat from the butter has turned your sauce into a luxurious, smooth consistency.

Then pick your pasta! I used these cute little swirly-queues. 

Throw them into salted, boiling water and cook until al dente. Drain.

Now, here’s where I strayed from the rest of the blogging pack. This recipe says to “discard” the soft, tender onion after 20 minutes of simmering, after it’s infused it’s delicate flavor into the sauce. But I just couldn’t bring myself to toss what I was sure was a sweet, lovely onion. So…I kept it. I grabbed my hand blender and blended that little beauty right into the sauce. After this decision, I strained my sauce to make sure it was extra smooth. After the straining, I added one lat dab of butter to finish the sauce.

And then…the taste test. Let me tell you…I’m glad I kept the onion. This sauce was perfect.

As my family all came to the table, I could tell they were afraid of a incredibly bland meal as they laid their eyes the lone little bowls of pasta with a plainer-than-hell looking sauce piled on top. But as soon as the sauce touched their lips…I saw the same wonder in their eyes as I felt in my stomach. This sauce is really something special. I can still taste the sweet, creamy pasta, and can’t wait to make this again.

I hope you all enjoy! I know I went a little over board in the description of this dish…but it really deserves it.

xoxo

Mariel