PANTRYFLEX

On the jar: Bottura Tomato–Butter Finish

stove · tomato sauce

★★★ KITCHENPrep 10 minCook 15 min

Bottura Tomato-Butter Finish

Independent adaptation of a publicly published Massimo Bottura recipe. Not affiliated with, sponsored by, or endorsed by Massimo Bottura.

Massimo Bottura's Basil-Onion Tomato Sauce, from the published recipe.

Ratio

Ratio by volume: Olive Oil 30 ml
Olive Oil 30 ml

Ingredients

  • Tomato — 1 (28-oz) can crushed (794 g)
  • Butter — 4 Tbsp (57 g)
  • Onion — 1/2 minced (75 g)
  • Olive Oil — 2 Tbsp (30 ml)
  • Salt — 1 tsp (6 g)
  • Basil — 1/4 cup torn (10 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Bottura Tomato–Butter Finish wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 3 national awards

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Provenance

Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.

Adapted from a recipe published by Massimo Bottura in Massimo Bottura pasta finishes.

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar