It is surprisingly good. Personally we dice the onions and leave them in, and make sure to use San Marzano tomatoes if you can, but the recipe is solid regardless.
Even better if you just use a blow torch and paper towel. Why use all the energy to boil water you’re likely going to toss, to reboil more water for your pasta.
Sometimes the simpler the better. KISS. https://www.31daily.com/worlds-best-pasta-sauce/
5 TABLESPOONS of butter? Jesus. That looks awful.
Browned butter tomato sauce is absolutely delicious.
Why do you thunk restaurant food tastes so good?
1 Medium onion, a mother fucking PINCH of salt… And 5, unholy, table spoons of butter.
I’m not even sure Olive Garden would serve this.
It is surprisingly good. Personally we dice the onions and leave them in, and make sure to use San Marzano tomatoes if you can, but the recipe is solid regardless.
OP said fresh tomatoes, not canned.
Still works. Figure out how to peel them (easy way is to toss in boiling water for a few seconds+), dice them up, then use the recipe.
Sure but if OP knew that they wouldn’t have asked. Also it works better if you score an x before dunking them in the boiling water for 30 seconds
Even better if you just use a blow torch and paper towel. Why use all the energy to boil water you’re likely going to toss, to reboil more water for your pasta.
I figured you could use the water for the pasta too. What’s the worst that happens, it has some tomato in it?
Um, I don’t have a blowtorch and I’d hesitate to use it on a paper towel unless as kindling, but tell me this method in a little more detail.
Also I haven’t had pasta in a year or more but I do love a good tomato-based sauce for my stupid cauliflower, or just to eat by itself.