So this isn’t really a crazy secret tomato sauce recipe. It’s your usual tomato garlic onion etcetera. But it does have a secret ingredient: butter. Adding a stick of unsalted butter adds a whole new level of richness to your every day sauce, and it cuts the acidity too. My dad taught me this trick forever ago. I’m sure it’s from The Joy of Cooking or something. Recently I saw a Giada sauce recipe that called for 4 oz of butter. Try like, a pound. Yeah. Mmhmm!
I fed a spoonful of this sauce, no meat, no pasta, nada, just sauce, to the boyfriend and his eyes lit up and said “that’s fucking amazing.” This is a compliment; he’s very picky.
Danielle’s Fucking Amazing Tomato Sauce Recipe
- 1 large can of whole peeled plum tomatoes (San Marzano if you can)
- 1 small can tomato paste
- 1 pint cherry tomatoes, sliced in half
- an entire head of garlic chopped
- 1 large yellow onion chopped
- 5 shallots chopped
- Italian seasoning
- 1-2 sticks of unsalted butter
- fresh cracked pepper
Start with some butter (1/2 stick) in a big pot. Throw the chopped up onions, shallots, and cherry tomatoes in and cook on medium until sorta soft (7ish minutes). Then add the garlic for about a minute.. Do NOT brown. Add the can of tomatoes plus the liquid. Pop in the Italian seasoning and cracked black pepper to taste, about a 1/2 teaspoon of each to start. When it starts bubbling, turn on low, put the can of tomato paste in, and put a lid on it. Occasionally stir. Let simmer for days. Or minimally an hour. Longer is better to let the flavors develop. You can add salt and more pepper at the end, but I found it didn’t need any salt at all. About 5 minutes before you want to eat this, add the rest of the butter and let melt. You want to add this at the very end so the flavor doesn’t disappear and you’re just left with extra fat. You want the flavor AND fat!