Tomato-Brown Butter Sauce
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Appears in Cook's Illustrated May/June 2012
This sauce pairs perfectly with perfectly-cooked, homemade pasta.
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.