What to Cook When You're Pining for Summer

Days in the middle of February make me long for summer (okay, and fall) tomatoes, in all of their sweet sun ripened glory, stewed into a delicious sauce that C likes to whip up. Heck, at this point, I'd even take those fried green tomatoes that I made early last summer in a fit of impatience. But I'd never turn to a watery supermarket tomato in February that is pink, not red in color and tastes of, well, water. Nor do I typically turn to a can of Progresso to fill the void. I just pine silently and slowly, waiting for the season to return. Until I saw this post from Deb over at Smitten Kitchen. Tomato lovers everywhere-rejoice! You can make succulent sauce from these three items above-an onion, a stick of (unsalted) butter, and a can of whole peeled tomatoes. Bonus points if you're snowed in, since you likely have all three in your kitchen.

This sauce is rich (must be the butter), slightly acidic in that perfect tomato way, and a welcome light surprise from all of winter's comforting yet heavy foods. C's been making this one, first by the book and then adding ground turkey and some sauteed kale and other greens when he made it the second time. It couldn't be easier to make: chop an onion in half, open the can of tomatoes, measure the 5 tablespoons of butter, and toss it all in a pot to stew for 45 minutes. Head on over to Smitten Kitchen for a more poetic description of how to make the sauce, but I tell you, it's as easy as that.