Makes about 2 cups
⅓ cup clarified unsalted butter
½ cup diced onion
4 large tomatoes, peeled, halved, and diced, with the juice squeezed out
2 tbsp. tomato paste
¼ tsp. freshly ground black pepper
2 tsp. granulated sugar
1 tsp. sea salt
¼ tsp. nutmeg
1. In a skillet over medium heat, melt the butter and add the onion. Cook until softened but not brown, 2 to 3 minutes.
2. Add the tomatoes and tomato paste and stir to combine. Add the pepper, sugar, salt, and nutmeg. Simmer for 15 minutes, or until it starts to bubble up the sides of the pan. Serve or store in an airtight container in the refrigerator for up to 2 weeks.