From Massimo Bottura's kitchen · Osteria Francescana, Modena
stove · tomato sauce
★★★ KITCHENBottura Tomato–Butter Finish
From an award-winning kitchen
Ratio
OLIVE OIL 30
Ingredients
- TOMATO794 g
- BUTTER57 g
- ONION75 g
- OLIVE OIL30 ml
- SALT6 g
- BASIL10 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.
Originally published as Bottura Tomato–Butter Finish.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Massimo Bottura pasta finishes (published as “Bottura Tomato–Butter Finish”). Full citation lives in Provenance.