5tablespoonsunsalted butter, divided into 1 tablespoon and 4 tablespoons
1tablespoonlight or dark brown sugar
2-4tablespoonsfreshly grated parmesan cheese
INSTRUCTIONS
Heat the olive oil in a large heavy-bottom pot. Add the onions and garlic and sautée until fragrant, about 2-4 minutes.
Add whole tomatoes, sun-dried tomatoes, dried spices, and 1 tablespoon of butter to the pot and bring to a summer over medium-high heat. Reduce heat to low and cook, covered, for 30 to 45 minutes, stirring occasionally (the time is really flexible here - if you're making pasta or meatballs, you can give or take 15 minutes).
After the sauce has cooked, use an immersion blender or food processor (working in batches) to purée the sauce until desired consistency (I like mine smooth, but some people prefer to leave a few chunks).
In a small pan, heat the butter. After the butter melts and foams, it will begin to turn golden brown with a nutty aroma. Stir frequently, watching carefully until it just browns. Pour the browned butter with any crispy bits into the puréed sauce and stir.
Stir in the brown sugar and fresh parmesan.
Serve over your favorite plate of spaghetti or zucchini noodles and meatballs (recipe for meatball and zucchini noodles coming later this week!). Store in an air tight container in the refrigerator for up to one week or in the freezer for up to 3 months.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.