Tomatoes, an onion, and some butter? You lie.
No, really. Tomatoes. An onion. Some butter.
That’s it? And it cooks down into a velvety, light, sweet tomato sauce?
Yep.
Nuh uh.
Yeah huh.
Throw down some roasted veggies with caramelized shallots and garlic and you’ve got a colorful, low fat, low cal, nutrient rich feast! Dairy, because of the butter. There’s really no way to make this pareve, it’s the alchemy of real butter that makes it work.
Ok. You might have a point. But I don’t think you should quit your day job and try to become a food photographer or anything.
Hmph.
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I. need. recipe. This looks like a great vegetarian recipe and something that would be yummy in my tummy.
28 oz can of Italian plum tomatoes
5 TBS of butter
1 onion, halved and skinned
Put the tomatoes in a 3 qt pot. Add the butter and the halved onion. Cook for about an hour. Remove the onion. Mush the tomatoes up.
Et viola. Dinner.
Like I said. It can not possibly be that easy.