Tomato sauce with onion and butter from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on June 15, 2012

    Why did I wait so long to make this recipe? Over two years since I first saw it here. Maybe it looks too simple. All the raving in the blogosphere may raise the expectations a bit too high. You shouldn't expect miracles here. It is as velvety as advertised though, and the flavors are very well balanced. It is a bit plain, but that doesn't matter. I will definitely make this again, and I don't feel the need to add anything to it.

  • amraub on June 01, 2012

    I know many people love this recipe, but I don't understand what the fuss is about. It's a solid tomato sauce, but I don't understand the raves.

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