My dearest husband is Dutch.
Normally that wouldn't mean much, but when you're not Dutch and you watch a Dutch person eat bread with butter, you're immediately aware of your own non-Dutch heritage. They eat butter on everything.
I distinctly remember watching his family slather insane amounts of butter on some homemade zucchini bread I had brought over early in our dating relationship. I watched them eat it, thinking, "But you're ruining it like that! It's fifty percent butter!" I guess it's just a way of life when you're Dutch--you love butter, and lots of it.
Sadly, this characteristic has started to rub of on me. I no longer eat margarine, a staple in my house growing up. I also love a little butter with my eggs, and cook with it in place of oil in many different recipes. I'll probably never slather it on zucchini bread, but I guess we'll see.
Ok so what does this have to do with tomato sauce?
We came across this recipe once and decided to make it for pizza since it sounded so easy. When I read that it called for a freak-ton of butter, I was skeptical. We don't really need that much, do we? (Of course that argument got me nowhere.) I have to admit after trying it--the butter triumphs in this sauce. It would not be the same without it. I kind of wanted to drink this sauce right out of the pot. Oh no, did I just say that? I'm starting to sound Dutch!
By the way, did I mention this recipe was easy? I wasn't kidding--check it out.
The Best Ever Tomato Sauce
28-ounce can whole peeled tomatoes
5 tablespoons unsalted butter
1 medium onion, peeled and cut in half
(Yep, that's it.)
Put all ingredients into a medium saucepan. Bring sauce to a boil and then lower to a steady simmer. Cook for about 45 minutes, occasionally stirring and crushing tomatoes against the side of the pan with a wooden spoon. After 45 minutes, discard the onion and salt to taste.
Enjoy over pasta or as pizza sauce.
"This is the best idea we've EVER had"....