Author Pam - For the Love of Cooking / Original by Eats Well With Others
Equipment
Small Dutch Oven
Ingredients
4tbspbutter
2(14 oz)cans of whole tomatoes
1yellow onion, skin peeled and halved
1clove of garlic, sliced thinly
Pinch of sugar, to taste
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
16ozcheese ravioli**Gnocchi & any other pasta will work well too
Fresh parsley, chopped
Parmesan, freshly grated
Instructions
Heat the butter in a small Dutch oven over medium-high heat until melted, about 3 minutes. Continue to cook, swirling the Dutch oven constantly until butter is dark golden brown and has a nice nutty aroma, 3-4 minutes. Watch carefully so it doesn’t burn!! Remove the Dutch oven from heat.
Carefully add the tomatoes and their juices to the Dutch oven, crushing the tomatoes with your hands as you add them; return to the stove over medium heat. Add the sliced garlic, sugar, crushed pepper flakes, and some sea salt & freshly cracked pepper, to taste. Stir until very well combined.
Settle the onions, cut side down into the sauce, and bring to a simmer. Reduce heat to low and cook, uncovered for 45 minutes, stirring occasionally. Discard the onions then taste and re-season with sea salt and freshly cracked pepper, if needed.
Cook the ravioli in salted boiling water per the package instructions; drain. Serve the ravioli topped with tomato and brown butter sauce, fresh parsley, and parmesan cheese. Enjoy.