This recipe has been floating around the food blogosphere for years. (No really, at least 6 years!) We all know it takes me a while to pick up on trends. I came across it on Smitten Kitchen last year and bookmarked it for later. Ok, I admit it, I thought, yeah it looks nice and simple but no way it can be that good! How wrong can a girl be?
I’ll tell you, SO WRONG!
This sauce is amazing! It is honest to goodness, so good it hurts (when you make extra pasta coz it’s so good and eat it all and get tummy ache). It takes me right back to ski trips to the Italian Alps and the ubiquitous pasta and tomato sauce that seems to be their beans on toast. And I agree with Smitten Kitchen, doesn’t need parmesan at all! I will never doubt the internet again! (Well, I’m still not convinced about all those bacon cookies a while back.)
At this very moment I have a pan on the stove trying it out around some meatballs, I’ll let you know how that experiment turns out but I predict good things! I think it would work as a pizza sauce too if you gave it a little longer and got it a little thicker.
Serves 2 coz you’re gonna want seconds!
800g tinned tomatoes (whole, chopped, whatever)
1 onion, peeled and cut in half
– Put everything in a saucepan.
– Bring to a gentle simmer.
– Simmer for 45 minutes stirring occasionally and watching it at around the 40 min-45 min mark to see it doesn’t stick to the bottom of the pan.
– Taste to see if it needs seasoning (mine didn’t).
– Serve with pasta.