You must make this Creamy Tomato Butter Sauce today! This recipe is all pantry ingredients, comes together in one pot and minimal chopping is required. No, literally, all you need to do is cut an onion in half, that’s it! that’s all the chopping and you’re done!
I found the original recipe, created by the wonderful Marcella Hazan doom scrolling online. The recipe was so beautifully simple that I stopped scrolling had to try it. And let me just tell you, (pause for dramatic effect) that first taste was glorious! Like fireworks glorious lol. It’s a great versatile recipe too…you can add to it or leave it alone. You can’t go wrong either way.
My recipe includes garlic and I keep the onion in the tomato butter sauce. The onion and garlic is what’s going to help make it creamy. I blitz the onion up along with the garlic in the tomato sauce, turning the whole concoction into this creamy – ish, delicious, beautiful burnt orange sunset-like colored tomato sauce. It looks like Ala Vodka, but it’s not… it’s better 😉
Mise en Place for Creamy Tomato Butter Sauce
Equipment
- Medium sized sauce pan
- Chefs Knife and cutting board
- Hand or regular blender
Ingredients
- Canned Whole PeeledTomatoes*
- Yellow Onion
- Whole Garlic Cloves
- Unsalted Butter
- Kosher Salt
- Cracked Black Pepper
Let’s make this Creamy Tomato Butter Sauce!
Prep:
The prep is very minimal. Open the cans of tomatoes. Peel and halve the onion, then halve it again…It’ll make it easier to blend later. Peel the garlic cloves. Unwrap the butter. Add all ingredients to a sauce pan big enough to fit it all.
Cook:
Season the tomato butter sauce with kosher salt and freshly cracked black pepper. Place over the stove and bring the sauce up to a boil, then bring it down down to a medium low simmer. Place the lid on the pot but don’t cover it completely, leave it ajar so it vents and lets out a little steam. Simmer the tomato butter sauce for 20 minutes. Blend the garlic and onion into the sauce with your hand blender or regular blender. Simmer for 30 more minutes uncovered . Taste and adjust seasoning with kosher salt and cracked black pepper to your liking.
Eat:
Toss this Easy Tomato Butter Sauce with your favorite pasta or use in place of regular sauce in any of your pasta recipes and enjoy!
If you like this recipe and want to try a recipe without butter then check out my Spaghetti w/ Homemade Tomato Sauce. Its an oldie but a goodie 🙂
FAQ’S
Can I freeze tomato butter sauce?
- Yes . Cool sauce down and transfer to a freezer safe air tight container or a freezer safe air tight baggie. Freeze for 3mos
Can I use salted or unsalted butter for tomato butter sauce?
- Either works but I prefer unsalted so I can control the amount of salt that’s in my dish
How can I adjust the thickness of my tomato butter sauce?
- The longer you simmer the sauce the thicker it will become .
What dishes can I use tomato butter sauce for?
- Use in place of regular tomato sauce . Serve with your fave pasta , simmer meatballs in the sauce, lasagna .. the possibilities are endless !
Can I use fresh tomatoes to make this sauce?
- Absolutely! Just use 5 tbsp of butter for 2 pounds of fresh tomatoes . Here is the original recipe reprinted by food 52 along with some notes for fresh tomatoes.
Creamy Tomato Butter Sauce
Delicious and creamy tomato sauce made with just 4 pantry ingredients, perfect for any day of the week!
Ingredients
- 2- 28oz cans Peeled whole or crushed Tomatoes*
- 2 Cloves of Garlic
- 1/2 Yellow Onion
- 10 TBSP Unsalted Butter
- 1 Tsp Kosher Salt**
- 1/4 tsp Cracked Black Pepper
Instructions
1. Add the tomatoes, garlic, onion, butter , kosher salt and pepper to a pot and place over medium high heat.
2. Bring the sauce up to a boil then bring down to a simmer.
3. Cover and simmer for 20 minutes.
4. Using a handheld blender, or a regular blender, blend the onions and garlic into the sauce.
5. Simmer uncovered for 30 more minutes. Adjust seasoning with salt and pepper to your liking.
6. Serve with your fave pasta and Enjoy!
Notes
*you can also use 2 pounds of fresh tomatoes, no peeling required and proceed with the recipe through step 4. Simmer the sauce for an extra 15-20 minutes or until you reach the sauce consistency that you prefer.
**I use Diamond Crystal Kosher Salt
Nutrition Information:
Yield: 12 Serving Size: 1/2 cupAmount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 353mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 2g
nutrition information is not always accurate
