Tomato Butter Sauce is a versatile sauce that can be used to enhance the flavor of many dishes, from pasta to chicken to fish. It is a quick and easy sauce to make, and it can be tailored to your own personal taste. Whether you like your sauce tangy, sweet, or creamy, there is a tomato butter sauce recipe out there for you. In this article, we will explore some of the best tomato butter sauce recipes, so you can find the perfect one for your next meal.
Here are our top 6 tried and tested recipes!
MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE
The easiest tomato sauce recipe for pasta only has 3 ingredients.
Provided by Guiliano Hazan
Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner
Yield Makes enough for 1 pound dried pasta
Number Of Ingredients 4
Steps:
- If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
- Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE
These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
- Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
- Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
- Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g
CHICKEN AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE
Steps:
- In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
- In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
- Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
- When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
- Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.
BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Provided by Dawn Perry
Categories Pasta Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Boil Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
- Do Ahead
- Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
- 3 More Ideas for Roasted Tomato Sauce:
- You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
- Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
- Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
- Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.
SALMON WITH A WARM SALAD OF CUCUMBER OLIVES AND TOMATO BUTTER SAUCE
Steps:
- Tomato Butter Sauce: Blend the tomatoes in a food processor with the vinegar, sugar and basil until smooth. Pass the puree through a sieve into a saucepan. Cook over a moderate heat for about 10 minutes until reduced by half. Mix in the cream and simmer for 1-2 minutes. Gradually whisk in the butter over low heat until you have a smooth and glossy sauce. Check for seasoning. Salmon and Salad: Rub both sides of the fillets with 1 tbsp of olive oil and set aside. Sauté briefly the cucumber, tomatoes, olives and parsley together in 1-2 tbsp olive oil. Season well and set aside. Quarter the gem lettuces lengthways and cut out the core. Heat the remaining oil in a heavy-based non-stick frying pan then sauté the lettuces with some seasoning for about 2 minutes. Once the leaves start to wilt, toss them in 2 tbsp vinaigrette. Transfer them to a warm plate and set aside. Heat a heavy based non-stick frying pan and when hot, add the salmon, skinned side down. Turn the heat to medium and cook for 3-4 minutes. Season the fish as it cooks. Turn over and finish cooking the other side for about 30 seconds to 1 minute. To serve, reheat the salad and toss in the remaining vinaigrette. Arrange the salad into the middle of the serving plates and place the wilted lettuce on top. Rest the salmon on top and serve the sauce around.
MARCELLA HAZAN'S TOMATO SAUCE WITH ONION & BUTTER
Categories Tomato
Number Of Ingredients 2
Steps:
- Put canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
- Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
- Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.
Tips:
- For a smoother sauce, peel the tomatoes before simmering.
- If you don't have heavy cream, you can substitute milk or even water.
- Add a pinch of sugar to balance the acidity of the tomatoes.
- Fresh herbs like basil or oregano can add a nice touch of flavor.
- Serve the sauce over your favorite pasta, chicken, or fish.
Conclusion:
With its rich, creamy texture and burst of tomato flavor, this tomato butter sauce is a versatile culinary delight that can elevate any dish. Whether you're a seasoned chef or a home cook looking to impress your guests, this sauce is sure to become a staple in your recipe repertoire. Its simplicity and ease of preparation make it accessible to cooks of all skill levels, while its deliciousness is sure to satisfy even the most discerning palate. So, gather your ingredients, fire up your stove, and indulge in the culinary journey that awaits you with this delectable tomato butter sauce.
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