Chunky Tomato, Onion & Butter Sauce

This recipe for yummy Tomato, Onion and Butter Sauce can be made with canned or fresh tomatoes! Both taste delicious and will have your dinner guests coming back for seconds EVERY TIME!

It’s tomato season here in New Jersey! I was lucky enough to pick up 3 lbs. of farm fresh tomatoes and a ton of onions at my local farm stand today! When I got home and asked my kids what we should make with our bounty of beautiful produce they screamed “ Farm Fresh Red Sauce!” (ie. Tomato, Onion & Butter Sauce). 

We immediately got to work and I’m so excited to share this classic recipe with you today!

This recipe for Chunky Tomato, Onion & Butter Sauce is so easy and delicious that it will make your head spin! It’s a weekday favorite over here in the MealDiva house and I know that once you give it a whirl, it will be yours as well! Enjoy!

Chunky Tomato, Onion & Butter Sauce

Ingredients:

• 2 lbs. ripe tomatoes, or 3 cups canned whole, peeled tomatoes with their juices
• 1 medium sweet yellow onion, roughly diced
• 5 tbs. unsalted butter
• Pinch of sea salt
• Hot, cooked pasta for serving
• Small handful of fresh herbs for garnish ( like basil, parsley, oregano)

Directions:

1. Coarsely chop the fresh or canned tomatoes. If using fresh tomatoes, peel them first ( click here for an easy peeling method).
2. Put the tomatoes, onion, butter, and salt in a large saucepan over medium heat. 
3. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. 
4. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. 
5. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
6. Garnish with fresh herbs and toss with hot pasta!

Note: freshly grated Parmigiano-Reggiano tastes delicious served on top!.