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.

SERVES 4 to 6 (Makes 3 cups, enough for 1 lb pasta)

TIME 30 minutes

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.

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