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Tomato Sauce with Butter




Source of Recipe


Internet


List of Ingredients




2 lb. ripe plum tomatoes or 2 cups canned Italian plum tomatoes
1/4 lb. butter, cut into 8 pieces
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
1/4 tsp. sugar
1 1/2 tsp. salt
1/2 lb. pasta


Recipe



If using fresh tomatoes, wash them well, cut each in half, and cook over low heat in a covered pan for 15 minutes. Put them through a food mill to have a fine purée. If using canned tomatoes, measure 2 cups into a food mill along with about 1/2 cup of juice and process for a fine purée.

In a medium saucepan, place the butter, onion and carrot pieces, sugar, and salt. Add the tomato purée. Simmer over low heat for 40 minutes, uncovered. Stir frequently and be sure the simmer does not turn to a boil.

Remove onion and carrot pieces, adjust the sauce for salt seasoning, and serve over freshly cooked pasta.

This sauce may be made ahead and reheated. It also freezes very well. The reserved onion and carrot pieces may be served on the side of the pasta dish or left to be eaten cold later, as an appetizer. There won't be much to go around, but they are flavorful and delicious and should not be discarded.