I ran into a super-simple recipe for pasta sauce in the New York Times. Canned peeled tomatoes, butter, onion, a pinch or two of salt. That’s it.
The recipe mentioned San Marzano tomatoes. Would these be available on Amazon? I wondered.
Yes .. the original product from Italy! and so I ordered some.
Below is what I did to cook the sauce tonight.
There is a little basil with the tomato in the can.
I used Kerrygold Irish butter and white onion.
The onion is taken out afterwards.
I tossed the sauce with the pasta, and that was it.
No parmesan, so that I could savor the sunny, earthy tomato flavor better.