divine spaghetti sauce

Yesterday I spent WAYYY to many hours reading blogs.  I love finding a new blog to read…especially one that is well-written and involves either photography or food.  Well, I found 3 new fantastic food blogs.  And I left them open all day, reading an entry every 5 minutes and drooling over the beautiful pictures and descriptions of the delectable food being featured.  mmmm.

So often those blogs seem to been a bit inaccessible to someone living in Latin America…ingredients like Roquefort cheese and sesame oil are not in abundance here, and even if I could find them they’d be uber expensive.  So quite unfortunately, I end up drooling over the pictures with no real satisfaction in the end.  However, yesterday it just so happened that the recipe being featured on the awesome Smitten Kitchen blog was a beautifully simple looking tomato sauce for spaghetti involving just 3 ingredients.  3 INGREDIENTS!  That I already had on hand!  OHSOEXCITING!

So I spent an hour putting together, stirring and simmering this fresh smelling orange loveliness until it was just about ready, then I put the pasta to cook.  Being the very lazy chef that I am, instead of pulling out the colander to drain the water out, I decided it would be just as easy to pour it out using the lid of the pot to keep the pasta in.  Well, unfortunately that plan crashed and burned.  And my only pack of spaghetti noodles ended up swimming in a pool of dirty dish water.  i was so sad.  But we survived, made some other twirly pasta as a substitute and still THOROUGHLY enjoyed the spaghetti sauce.  So without further ado, I present to you the awesome recipe.  (I’m so so sorry there are no pictures, but the light was awful and the kitchen was a mess.  I promise I’ll try better next time).

Tomato Sauce with Butter and Onions

What you need:

28 ounces of whole peeled tomatoes from a can

5 tablespoons of unsalted butter

1 large yellow onion (peeled and halved)

What to do:

Put the butter, tomatoes and onion into a saucepan and bring the sauce to a simmer.  Then turn down the heat and allow the sauce to cook at a low simmer for 45 minutes, stirring it occasionally and lightly smashing the tomatoes against the outside of the saucepan with a wooden spoon until the are in smaller, softer pieces.  Take the sauce off the heat, discard the onions and salt to taste.  Keep warm until ready to serve with your pasta.  Eat!

Enjoy the delicious simplicity of this recipe, and try not to dump your pasta in the sink.

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