Get Ready to Love 3 Ingredient Pasta Sauce
It’s quick and easy and tastes like you’ve been cooking all day
By Laura Carson Miller
I recently happened upon this recipe for three ingredient pasta sauce, and it sounded so good I knew I wanted to make it pronto.
Before diving into the process of making the actual sauce, I decided to do some research on the origin of the recipe, only to find that there are versions calling for different amounts of one of the three ingredients. (I’ll let you guess which one.)
I elected to go with the original recipe I found, as I think it is the one the Universe wanted me to make. (If you pay attention and notice who and what is around you, you will become more intentional, intuitive, and fulfilled in living, and you will enjoy happier days that involve joys such as this pasta sauce.)
Without further ado, let me reveal what’s in it.
Yummiest 3 Ingredient Pasta Sauce
1 – 28oz can whole peeled tomatoes
1 – onion
6 – tablespoons of butter
A hefty pinch of salt
I recommend getting the good tomatoes. (You know how Ina Garten always says use the ‘good vanilla’?) I got mine in the International aisle of my local Kroger. Use real butter, no substitutes, and a white onion. (Not the red/purple onion!) I used a Vidalia onion and the flavor is spectacular! Himalayan Pink Sea Salt is my salt of choice.
Now all you have to do is put a big pot on the stove and pour in the tomatoes and juice, peel the onion, cut it in half and place in the pot with the tomatoes, and add the six tablespoons of butter. Turn the heat on medium low and when it starts to simmer turn to low and set a timer for 45 minutes, uncovered. You can use a wooden spoon to break up the tomatoes as the sauce simmers. Boy, your living quarters are going to smell absolutely amazing while all this lusciousness mingles in the pot!
LCM Lifestyle Tip: in the final 15 minutes of cooking I added a Parmesan rind to the sauce. It provides another layer of flavor and adds to the richness the butter provides.
When the timer dings use that wooden spoon to stir everything around and break up any tomatoes that are still intact. Fish out the onion and the Parm rind. If you plan to use the sauce right then or in the next few days go ahead and season it. I added a tad more pink sea salt, pepper, Italian seasoning, garlic powder and onion powder. You can refrigerate any unused portions or freeze this sauce as well. If you’re freezing it wait until you thaw it and are ready to use to add your seasoning.
This treasure of a sauce is delicious over plain spaghetti or penne or in lasagna or with one of my faves: Spinach and Ricotta Stuffed Shells. It is so easy to make and so GOOD. You can even tell people it is a recipe from your friend’s Italian grandmother if you want to have a bit of fun. Who says it isn’t? We are all friends, right? And this recipe could well have been invented by a grandmother, Italian or otherwise. Details, details….
One thing I can promise is that this sauce runs circles around anything you can buy in a jar and I don’t care where you buy it. This is BETTER. Bon Appetite.