I love this sauce for its simplicity and incredible depth of flavor. The butter gives it a luxurious texture, the onions bring sweetness, and the tomatoes—whether fresh or canned—add bright, bold body. It’s a great way to use pantry staples, and I can customize it easily depending on what I’m pairing it with. Plus, it simmers in just enough time to make my kitchen smell amazing without spending all evening over the stove.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 teaspoon fresh basil (or ½ teaspoon dried basil)
¼ cup fresh parsley, chopped (for garnish)
Directions
I start by melting the butter in a large skillet over medium heat.
I add the finely chopped onions and sauté for about 5 to 7 minutes until they become soft and slightly golden.
Once the onions are ready, I stir in the minced garlic and cook for another minute until it’s fragrant but not browned.
Then I pour in the chopped or crushed tomatoes and stir everything together.
I season the mixture with sugar (if I’m using it), salt, pepper, oregano, and basil, mixing well.
I reduce the heat and let the sauce simmer gently for 20 to 25 minutes, stirring occasionally so the flavors really come together.
Once the sauce has thickened and smells amazing, I taste it and adjust the seasoning as needed.
I stir in fresh parsley just before removing the sauce from the heat for a fresh herbal note.
I serve it immediately or let it cool and store it for later—it’s great either way.
Servings and Timing
This recipe makes about 4 to 6 servings and takes approximately 15 minutes to prep and 25–30 minutes to cook, for a total time of 40–45 minutes. It’s ideal for weeknight meals or lazy Sunday dinners.
Variations
Sometimes I blend the sauce after simmering for a smooth, velvety texture—especially if I’m using it for a lasagna or a creamy tomato soup base. I also love adding a pinch of red pepper flakes for a little heat or a splash of cream for a rosé-style sauce. If I’m cooking for a crowd, I double the batch and freeze half for future meals. And when I want to boost the umami, a spoonful of tomato paste or a grated Parmesan rind simmered in does wonders.
Storage/Reheating
I let the sauce cool completely before storing it in an airtight container in the fridge—it keeps well for up to 4 days. For longer storage, I freeze it in portions for up to 3 months. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water if needed to loosen the consistency.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, I often use canned crushed tomatoes when fresh ones aren’t in season. They give a consistent flavor and texture year-round.
Why add butter instead of oil?
The butter adds a richer, creamier mouthfeel and softens the acidity of the tomatoes. It gives the sauce a smooth finish that I find really comforting.
Is this sauce good for freezing?
Absolutely. I portion it out into freezer-safe containers and thaw overnight in the fridge or directly reheat on the stovetop for quick meals.
How do I make this sauce smoother?
After simmering, I use an immersion blender or transfer the sauce to a blender to make it silky. I let it cool slightly before blending to avoid splatters.
What dishes pair well with this sauce?
I use it over pasta, as a pizza base, with meatballs, layered in lasagna, or spooned over roasted vegetables. It’s versatile enough to complement almost anything.
Conclusion
Mother’s Butter Tomato and Onion Sauce is a timeless, flavorful recipe that never fails to impress. Whether I’m spooning it over pasta or saving it for later, the richness of the butter and the natural sweetness of onions and tomatoes make it a staple in my kitchen. It’s one of those sauces that feels like home in every bite.
