A Classic

This blog makes it appear that Caroline and I spend hours in the kitchen every night making fancy dinners and desserts. Trust me, this is not the case. After a long day, the last thing I want to do is go home and spend time cooking an extravagant meal for 1. Most nights I stir-fry whatever vegetables are in my fridge and pair them with rice or quinoa. Sometimes I go crazy and add chicken. Last night I changed it up a bit and made a classic tomato sauce with pasta. The best part about this meal is that I always have the ingredients in my pantry so no extra trips to the grocery store!

Tomato Sauce with Onion and Garlic (recipe from Smitten Kitchen)

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

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Serve with spaghetti and enjoy this velvety and rich dish!

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