The four-ingredient recipe our community loves.
The sauce only calls for three ingredients , and the prep work is practically nonexistent: Just toss the tomatoes, butter, a halved onion, and salt into a saucepan, bring to a simmer, and let it cook slowly and steadily for about 45 minutes. Over the course of the cook time, the chunks of tomatoes disintegrate, and their flavor becomes concentrated and sweet. The onion, left intact, infuses the sauce with just enough allium flavor to enhance—not overpower—the tomatoes.
“There's such a tendency to get bogged down in a dependence on millions of ingredients,” echoed Elizabeth K. “But periodically getting back to bare basics is important so you can appreciate ingredients for what they are. And, I have to say, the clean flavors in this sauce really didn't miss all the extras.”
However, if you are more of a cooking maximalist, it’s also a recipe that you can easily adapt or add to. For those who have an abundance of ripe, in-season plum tomatoes, you can easily use those instead of canned. We even share three easy methods for preparing them: blanching, freezing, or running them through a food mill. And that’s just one riff. Some community members also add basil and other herbs to the sauce. Others use it as a base for meatballs or as their default pizza sauce.
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