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Tomato Sauce with Onion and Butter
- 2 pounds fresh, ripe tomatoes, prepared as described below, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- 1 to 1½ pounds pasta
- Freshly grated parmigiano-reggiano cheese for the table
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 401kcal (20%)|
|Total Fat 11g (17%)|
|Saturated Fat 6g (32%)|
|Cholesterol 25mg (8%)|
|Total Carbohydrate 64g|
|Dietary Fiber 5g|