tomato sauce with butter and onion

This recipe for a pasta sauce made from tomato, butter and onion was featured on smitten kitchen in January although it has long been a favourite of food bloggers.   It is ridiculously simple and produces a good tomato sauce.

Note that I say 'good'.  Other people have referred to this in eulogistic tones but for me, and this is going to sound ridiculously stupid, it was just a bit too buttery.   Working on the basis that everything tastes better with bacon, I ended up chopping up a couple of rashers and frying them with a touch of chilli to make ithe tomato base into an Amatriciana sauce.  The chilli was a masterstroke, even if I do say so myself, cutting through some of the richness of the butter and giving the whole dish a lift.

Tomato sauce with butter and onion (serves 4)

2 x 400g chopped tomatoes

1 onion, peeled and chopped into half

70g unsalted butter

Salt to taste

1.  Peel the onion and chop in half.  Place in a saucepan with chopped tomatoes and butter.

2.  Bring to the boil and simmer for 45 - 60 minutes.  

I was hoping to get a slightly smoother sauce than the cooking produced so I whizzed it in a food processor briefly to get a silkier texture.