Tomato Butter Sauce Recipe By Tasty

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MARCELLA HAZAN'S TOMATO SAUCE



Marcella Hazan's Tomato Sauce image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Categories     easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

  • Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  • Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY



The Ultimate Tomato Sauce Recipe by Tasty image

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

Provided by Rie McClenny

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

28 oz canned whole tomatoes, 2 cans
8 cloves garlic
¼ cup olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
kosher salt, to taste
pepper, to taste
2 oz anchovies, 1 tin or jar
1 teaspoon red pepper flakes
½ cup tomato paste
½ cup dry red wine
1 cup water
1 lb spaghetti, or paste of choice, dry
1 parmesan cheese, for grating

Steps:

  • Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
  • Peel the garlic cloves and finely chop.
  • Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
  • Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
  • Add the red pepper flakes and stir to combine.
  • Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
  • Add the wine and cook for about 1 minute, just to burn off the alcohol.
  • Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
  • Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
  • Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
  • To serve, cook the spaghetti in a large pot of salted boiling water.
  • Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams

TOMATO BUTTER SAUCE RECIPE BY TASTY



Tomato Butter Sauce Recipe by Tasty image

Here's what you need: unsalted butter, Prego® Traditional Italian Sauce, heavy cream, dried pasta

Provided by Prego

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons unsalted butter
1 jar Prego® Traditional Italian Sauce
½ cup heavy cream
16 oz dried pasta

Steps:

  • Add the butter and Prego® Traditional Italian Sauce to a medium pot over medium-high heat. Cook until the butter is melted and the sauce is warmed through, about 5 minutes.
  • Add the heavy cream and stir to combine.
  • Serve the sauce over pasta.
  • Enjoy!

Nutrition Facts : Calories 613 calories, Carbohydrate 93 grams, Fat 20 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE



My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories     Sauce     Onion     Tomato     Vegetarian     Butter     3-Ingredient Recipes     Pasta     Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

  • If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
  • Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. 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. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

PASTA WITH TOMATO BUTTER SAUCE



Pasta with Tomato Butter Sauce image

This easy Pasta with Tomato Butter Sauce is prepared with staple pantry ingredients in just 30 minutes.

Provided by Amy

Categories     Pasta

Time 30m

Number Of Ingredients 10

8 ounces pasta, cooked according to package directions and drained (I used fettuccine)
4 tablespoons unsalted butter
1 tablespoon minced fresh garlic
1 (28 ounce) can diced or whole tomatoes, undrained
3/4 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1 bay leaf
1/4 teaspoon salt (more or less, to taste)
1/4 teaspoon black pepper (more or less, to taste)
2 tablespoons chopped fresh parsley or basil, for garnish (optional)

Steps:

  • Melt butter in a large skillet over medium high heat. Add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add tomatoes with juices, Italian seasoning, sugar and bay leaf. If using whole tomatoes, break up tomatoes with a spoon into about 1-inch pieces while bringing to a boil. Once sauce reaches a gentle boil, reduce heat to medium-low to maintain a simmer.
  • Begin heating water in a large pot to boiling for the pasta and cook according to package directions while sauce is simmering.
  • Simmer sauce for 20 minutes, stirring occasionally. Remove bay leaf and discard. Season with salt and pepper and stir to combine.
  • Add cooked and drained pasta to sauce and toss to combine. Serve sprinkled with chopped fresh parsley or basil, if desired.

Nutrition Facts : Calories 360 calories, Sugar 7 g, Sodium 446.1 mg, Fat 12.4 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.2 g, Fiber 3.6 g, Protein 9.3 g, Cholesterol 30.5 mg

TOMATO & GARLIC BUTTER BEAN DINNER



Tomato & Garlic Butter Bean Dinner image

On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces) no-salt-added petite diced tomatoes, undrained
1 can (16 ounces) butter beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Optional: Hot cooked pasta and grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

TOMATO-BUTTER PASTA



Tomato-Butter Pasta image

When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine)
2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally
4 tablespoons cold unsalted butter
1 large garlic clove, peeled
1/4 teaspoon red-pepper flakes, plus more for serving
Black pepper
Torn basil leaves, for serving (optional)
Finely grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
  • Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

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