This classic Italian pasta sauce couldn’t be easier. Even when cooked stovetop there’s no need to saute the onion. In Italy it’s each serving is topped with a pat of butter and a good grating of Parmesan cheese.
Solar Tomato and Butter Sauce
3 cups imported canned whole peeled tomatoes, with their juices and coarsely chopped*
6 tablespoons butter
1 medium onion, peeled and cut in half
Set Global Sun Oven out to preheat.
Put all the ingredients in a pot, cover with a tea towel and the lid set slightly ajar. Place in GSO and cook until the tomatoes reduced and separated from the butter, about 4o minutes. Remover from GSO and discard the onion.
Makes enough sauce for 1 pound of pasta.
The sauce can be made ahead and kept in the refrigerator for 3 to 4 days or frozen.
*Look for a brand of tomatoes that contain only one ingredient – tomatoes. No salt, no citric acid, no seasonings. I’ve never found a non-Italian brand that has none of these and even some of the Italian brands are guilty of unwanted additions, so read the label carefully. Pomì, sold in cartons, is good and available in most U.S. supermarkets.