Butter Parsley Pasta Sauce

Pasta is a weeknight staple – fast, easy, filling, and requiring little in the way of skill or attention. If you can boil water and heat sauce, you can have dinner on the table in 20 minutes.  When I have some spare moments, I like to make a home-made pasta sauce.  It comes in handy when dinner time equals crunch time.

They key to making any good pasta sauce is good tomatoes.  We are at the tail end of the tomato season right now, and so today I used fresh tomatoes.  It is more than OK to use a blend of several different types of tomatoes.  This go around I used a mix of Beefsteak tomatoes from the farmers market and some Kellogg’s  Breakfast tomatoes which are yellow heirlooms.

I am not above using canned tomatoes though, when fresh tomatoes are out of season and taste like bland, mealy orbs.  I prefer the San Marzano tomatoes when I have to reach for a can.

This sauce is one of my most requested recipes.  The secret is a whole stick of butter.  That and a bit of time to let the flavors dance and sing.

Butter Parsley Pasta Sauce

Ingredients:

• 2 lbs Fresh Tomatoes; seeded & torn into chunks – use a mix of any heirloom or garden varieties, liquid drained
  • NOTE: If you want you can take time to peel the tomatoes, but I don’t bother.  It seems like an unnecessary step when you are just going to give it a go in the blender later.
• OR 2 (28 oz) cans San Marzano Tomatoes, crushed, drained
• 1 stick (1/2 cup) Butter (you can also use 1/3 cup Ghee) – DO NOT use margarine or olive oil
• 1 small Sweet Onion, quartered
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/2 tablespoon Olive Oil or Ghee
• 2/3 cup Onion, chopped
• 2 cloves Garlic, minced
• 1/3 cup Fresh Parsley, rough chopped
• Any additional fresh herbs you’d like to add.  I like thyme and oregano and rosemary.
• Salt & Pepper to Taste

Method:

In a large pot, add Tomatoes, quartered Onion, Sugar and Salt.  Just dump them in there – no particular order.  Heat over medium high heat until the entire concoction is simmering, then lower the heat to maintain a gentle simmer.

Let everyone get to know each other in the pot for around 45 minutes.  Give them a little stir here and there so that they can really get to know each other (and not stick to the bottom of the pan).  It will be tempting to shorten the cooking time, but resist.  This is what gives this sauce its incredible flavor.

As the tomatoes are finishing their simmer, heat the oil in a small skillet. Sauté the chopped onions in the oil until they are translucent and then add the garlic. Remove the pan from the heat.  Your kitchen will smell amazing at this point.  Take a moment breathe it all in.  If you have any fresh herbs like rosemary or thyme – chop them fine and add them when you add the garlic.  Hold off on

Once the tomato/butter/onion mixture had been simmering for the full 45 minutes (or more), turn off the heat.  If you have an immersion blender, pulse your way through the pot making sure that the onion chunks get chopped up and about 1/2 of the tomatoes get pureed.  If you prefer to use a blender, dig out all the onion bits and about half of the tomatoes and give them a few pulses in the blender, then return it all to the pot.

Turn the heat back on to medium-low and add the sautéed onions and garlic and reheat until just warm, but not boiling.  Add the fresh parsley, stir and turn off the heat.  You want the full flavor of the fresh parsley to come through, so don’t overheat.

Your sauce is ready!  It will keep in the fridge for 5 days or in the freezer for 3 months.

Some ideas of what to do with it:

• On top of pasta of course – add toasted breadcrumbs for an extra crunch
• Fry an egg, reheat some rice, dig out any leftover cooked veggies you have in the fridge and top it all with warm sauce
• It makes delicious Tomato soup as well – just add 2 cups of broth and a grilled cheese sandwich for rainy day heaven
• If you have a left over cup or so, add it to any type of curry or simmer sauce you have around.  It will only enhance any type of Indian dish.

What is your favorite type of pasta sauce?

-Lydia, Mmmmm… Carb-a-licious!