Spaghetti Sauce II

Try San Marzano tomatoes for a special treat.


Units Scale

2 29 oz. cans Tomatoes crushed, peeled or diced

6 tbsp. Butter

1 Onion minced

4 cloves Garlic

1 tbsp. Tomato paste

1 tsp. Basil

1 tsp. Italian herbs

1 tsp. Salt

1 tsp. Pepper


  1. Saute the onions in butter for two minutes. Add garlic for another minute or so.
  2. Add the tomatoes and chop up the tomatoes a bit if need be. Simmer for at least 20 or 30 minutes.
  3. Add herbs, tomato paste and spices about five minutes before serving. Continue to simmer.
  4. If you like your spaghetti sauce smoother use an immersion blender or food processer to have it your way.


Serve with meatballs and garlic bread. For wine, try a Malbec or Pinot Grigio.

Keywords: tomato, onion, garlic, butter