This rich and concentrated tomato sauce is inspired by two different sources, so different they are light years apart on the culinary spectrum. One night hubby and I were flicking through the TV channels and stumbled across ‘Here Comes Honey Boo Boo’ and we were amused by the sauce the family made for ‘Sketti’ night using butter and ketchup. Since then when we have spaghetti (our favourite meal too) we called it Sketti Night! (with an exclamation point). Then I was flipping through Saveur magazine and came across another tomato sauce using butter, something that chef Giuliano Hazan was weaned on. I decided to create my take on it using Passata, which was what I had on hand. (See What is Tomato Passata? via The Kitchn). This sauce is full of buttery love and shouts with flavour. This is my new favourite all-purpose sauce and it’s equally good ladled on top of pasta or spread out as a base for pizza. -bvox
8 tbsp. unsalted butter, cubed
¼ tsp. sugar
Two 720 ml jars of Passata
1 medium yellow onion, peeled and quartered lengthwise
Salt and freshly ground black pepper, to taste
Bring butter, sugar, passata and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.