Name: Tomato-Brown Butter Sauce
Total time: 30 min
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 4 tablespoons unsalted butter , cut into 4 pieces; 2 garlic cloves , minced; 1/2 teaspoon sugar; 1/2 teaspoon table salt; 2 teaspoons sherry vinegar; 3 tablespoons chopped fresh basil; Grated Parmesan cheese

Why This Recipe Works

While most tomato sauces start with olive oil, we put browned butter to work here for a nuttier, richer result. After simmering whole canned tomatoes until thickened, we finish the sauce with piquant sherry vinegar and more butter.

Instructions

Process tomatoes and their juice in food processor until smooth, about 30 seconds. Melt 3 tablespoons butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is dark brown and releases nutty aroma, about 1½ minutes. Stir in garlic and cook for 10 seconds. Stir in processed tomatoes, sugar, and 1/2 teaspoon salt and simmer until sauce is slightly reduced, about 8 minutes. Remove pan from heat; whisk in remaining tablespoon butter and vinegar. Season with salt and pepper to taste; cover to keep warm.

To serve, return pan to medium heat. Add pasta, 1/4 cup reserved cooking water, and basil; toss to combine, adding remaining cooking water as needed to adjust consistency. Season with salt and pepper to taste; serve immediately, passing Parmesan separately.