tomato sauce in a skillet with basil
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ingredients for sauce
onions simmering in tomato sauce
skillet of tomato sauce with basil
spaghetti topped with sauce

I served it simply over pasta with a little Parmesan and fresh basil.  Just delicious with an incredible mouth feel from that butter.  I did add a little salt but taste before you feel the urge to add anything.  It is amazing what an onion can do!!!

pasta topped with sauce and parmesan
tomato sauce in a skillet with basil

Tomato Butter Sauce

This is the best tomato sauce ever made. A handful of fresh ingredients are turned into something really special.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Sauces
Cuisine General
Servings 6 Served
Calories 88 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Lbs. Fresh summer tomatoes, (ripe and juicy) peeled and cut into small pieces
  • OR
  • 1 28 Oz. Can San Marzano tomatoes
  • 5 Tbsp. Unsalted butter
  • 1 Medium Onion, peeled and cut in half
  • Kosher salt to taste
  • 1/2 Cup Fresh Basil Leaves, torn


  • If using fresh tomatoes, cut a small X in the bottom of the tomato then put in a pot of boiling water for one minute. Drain. When cool enough to handle, peel the tomatoes. Chop them and be sure to keep all the juice. Pour everything into a sauce pan.
    IF using the canned tomatoes, remove the tough hard ends of each tomato then put the tomatoes and all the juices into a sauce pan. You’ll break these down with a large wooden spoon or potato masher while cooking.
  • Peel a medium onion and cut it in half. Nestle this down into the tomatoes.  Add the butter and stir the butter into the tomatoes so it is melted and becomes part of the sauce.
  • Cook for 45 minutes over low-medium heat. The sauce should just simmer and NOT boil.  Remember, use the back of a wooden spoon or a potato masher to break up those tomatoes as they cook.  The longer they cook the easier it is to break them down.  You’ll still have small piece of whole tomato but most of the sauce with be smooth.
  • Taste and season with salt to taste.
  • Remove the cooked onion. Discard, save for another use or chop and add to the sauce.  NOTE:  when using the canned San Marzano tomatoes, there is a hard, tough end on these tomatoes. You can remove them before you start cooking or let the tomatoes cook down and break up.  Then, when I remove the onions, I scoop out those tough ends with a big slotted spoon.  You’ll easily see them.  If they don’t bother you, leave them in.  I just don’t like that tough end in my otherwise smooth sauce.
  • At the very end, add torn basil leaves to taste. Serve over pasta or use in any dish that requires a delicious tomato sauce. Enjoy.


Calories: 88kcalCarbohydrates: 0.01gProtein: 0.1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 1mgPotassium: 3mgSugar: 0.01gVitamin A: 308IUCalcium: 3mgIron: 0.002mg
Keyword italian, sauce
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