I’ve had this thing with butter lately. A few weeks ago, I made my first butter pie crust for this red bean hand pie recipe by the lovely Betty Liu. I’ve also been cooking mushrooms with butter ever since a friend taught me that it was the thing to do (SO GOOD). Just this past week I also indulged in the highly decadent biscuits with honey butter from Sweet Cheeks BBQ. So, when I stumbled upon Budget Byte’s butter tomato sauce recipe after reading this Buzzfeed article on quitting sugar, I knew I had to try it!
This was my first time making tomato sauce for myself and I honestly think I’ll be keeping this recipe in my repertoire for years to come. It is so satisfying and delicious, with the pure flavors of tomato and garlic coming through. Add a few red pepper flakes and you are good to go. Also super happy that I discovered the Budget Bytes website – will definitely be trying more of Beth’s recipes in the near future!! Click here for the original recipe and detailed instructions.
- 28 oz can of whole peeled tomatoes
- garlic (3 cloves)
- salt + pepper
- parmesan cheese
- bread crumbs (optional)
- olive oil
Mince the garlic and heat in 1/2 stick of butter (4 tbsp) in a deep skillet for about 1 minute, until fragrant. Add the whole can of tomatoes (including juices) and stir until simmering. Break up the tomatoes into chunks with a fork/other utensil – they don’t have to be the right size yet because you will break them later as the sauce heats and thickens!
Optional: heat some olive oil in a skillet and use it to toast some bread crumbs seasoned with salt, pepper, and oregano. This makes a nice topping for the sauce/pasta!
Simmer the sauce without a top for about 30 minutes. As the sauce simmers, stir it occasionally and break up the tomatoes more to the size you want them to be.
Beth didn’t include this in her recipe, but if you want a slight kick, add some red pepper flakes to your sauce! Also, if you want a smoother sauce, I am sure you could use a food processor or blender to make the sauce more uniform. S and I didn’t mind a chunky sauce so we left it with some tomato chunks!
Pour over your pasta and top off with some bread crumbs and parmesan. Serve and enjoy 🙂