I have a serious love affair with this butter tomato garlic and basil sauce. It’s so good I could eat it by the spoonful (which I actually did). You all know the old saying, butter makes everything better, well it’s sooooo true!
This amazing sauce is easy to make and will make any pasta dish the hit of the town! Onions, garlic, tomatoes, fresh basil, a touch of sugar, salt, pepper, 1 bay leaf and of course butter! That’s all it takes to create this super yummy tasty sauce.
I have used 2 cans of whole tomatoes that I roughly crushed by hand (you want chunks of tomatoes in there). Fresh basil leaves (straight from my hydroponic garden of course). The idea here is to cook down these tomatoes so the sauce thickens.
I have use this sauce to make chicken parmesan with pasta. It is good by itself, over spaghetti or any other pasta like rigatoni, penni, fettuccine. It is a good sauce for meatballs and even meatloaf! Don’t be afraid to use butter in your cooking!
- 2 28oz cans of whole tomatoes
- 1 tbsp of olive oil
- 1 small onion (finely diced)
- 2 cloves of garlic (minced)
- 1/2 tsp of sugar
- 4 large basil leaves (chopped)
- 1 tbsp of freshly chopped parsley
- 1 bay leaf
- 1/4 cup of butter
- Salt and pepper to taste
- Heat up 1 tbsp of olive oil in a sauce pan.
- Add in the onion and cook until translucide (about 5 minutes).
- Add in the garlic and cook until fragrant (about 2 minutes).
- Crush the tomatoes by hand and add into the pot.
- Bring to a gentle boil.
- Add in the sugar, basil, parsley and bay leaf.
- Salt and pepper to taste.
- Simmer the sauce half covered until reduced and thickened (about 2 hours).
- Stir in the butter until it melts, check the seasoning and adjust if necessary.