So like the touch of grace biscuits, this is another delicious, potentially signature recipe that I have had for a decade. And never made before tonight.
It's from Marcella Hazan's Essentials of Italian Cooking, which we got for a wedding present. And it seems like a total one to pass over. It has 3 ingredients. You have them in your possession. And there's nothing fancy. No basil. No salt. No pepper. No parmesan. No oregano.
You won't miss them. The sauce is tangy but sweet.
Tomato Sauce with onion and butter
Hardly adapted from Marcella's Essentials of Italian Cooking
1 28 ounce can of whole peeled tomatoes, in juice.
5 tablespoons butter
1 onion, peeled and halved.
Melt butter. Add tomatoes. Add onion. Let simmer for about 45 minutes. Either crush tomatoes against the pan or blend with an immersion blender. Serve. Marvel at how this happened.