Tomato Sauce with Onion and Butter
- 2 lbs fresh roma tomatoes
- 4 Tablespoons grass fed butter
- 1 medium onion cut in half and peeled (leave the ends on so it doesn’t fall apart in the pot)
- Start by bringing a pot of water to a boil and drop in tomatoes for a minute or less until all their skins start popping open.
- Pull the pot off the heat and drain the tomatoes of the water.
- As soon as they are cool enough to handle carefully peel and pull off all the skins on the tomatoes.
- Chop the peeled tomatoes into coarse pieces and toss them back in pot and add the onion and butter.
- Bring to a slow and steady simmer and let simmer for about 45 minutes stirring occasionally and mashing any lumps or whole pieces of tomato against the side of the pot with your spoon.
- You know when it done once the butter begins to separate from the tomato after at least 45 minutes of slow and steady simmering.
- Serve immediately or store in the refrigerator or freezer. (Be sure to discard the onion before serving or before storing.
I suggest using Roma tomatoes at their ripest because the sauce will be much more mature and developed in taste and have a much deeper red color.