gluten-free, grain-free, soy-free, lactose-free | contains milkfat
This is my very favorite tomato sauce recipe. Growing up I disliked tomato sauce. My mom would prepare pasta and dress it with butter and garlic powder. I would eat my pasta plain, while the rest of the family enjoyed theirs with Prego marinara sauce. Even as an adult, I don’t enjoy most red sauces.
This isn’t really a marinara sauce: there are no herbs or spices, there’s no garlic. While I love garlic and Italian herbs in other dishes, this simple tomato sauce is perfect as is. When I’m tasting the sauce for salt at the end, I have to keep myself from eating it by the spoonful—that’s how good it is!
- 28 oz. can of crushed tomatoes
- 1/4 c. clarified butter or ghee**
- 1 large white onion, cut in half
- salt to taste
- Combine tomatoes, butter and onion in a medium saucepan
- Bring to a boil, reduce to a simmer
- Simmer 45 minutes to 1 hour, or until onion is soft and the sauce is desired consistency
- Remove the onion, discard
- Salt to taste
**The original recipe calls for butter, which is delicious. Feel free to substitute if you can tolerate lactose.