Tomato Sauce With Butter
|Ripe plum tomatoes/2 cups canned italian plum tomatoes||2 Pound|
|Butter||1⁄4 Pound, cut into 8 pieces|
|Onion||1 Medium, peeled and quartered|
|Carrot||1 Medium, peeled and quartered|
|Salt||1 1⁄2 Teaspoon|
1. If using fresh tomatoes, wash them well, cut each in half, and cook over low heat in a covered pan for 15 minutes. Put them through a food mill to have a fine puree. If using canned tomatoes, measure 2 cups into a food mill along with about 1/2 cup of juice in the can and process for a fine puree.
2. In a medium saucepan, place the butter, onion and carrot pieces, sugar, and salt. Add the tomato puree. Over low heat simmer these ingredients for 40 minutes, uncovered. Stir frequently and be sure the simmer does not turn to a boil.
3. Remove onion and carrot pieces, adjust sauce for salt seasoning, and serve over freshly cooked pasta.