Perhaps the most popular-- and my new favorite-- tomato sauce recipe can be found in Marcela Hazan’s Essentials of Italian Cooking. This genius recipe calls for only 3 ingredients: tomatoes, onion and butter. As a gal living on a less-than-fabulous Capitol Hill salary, Hazan's tomato sauce is the latest (and permanent) addition to my recipe box.
Tomato Sauce with Onion and Butter
28 ounces whole peeled tomatoes (if you are not going to use fresh, ripe tomatoes the best canned option is San Marzano, if you can find them)
5 tablespoons butter*
1 medium-sized yellow onion, peeled and halved
Salt to taste
Place all ingredients in a large saucepan over medium-high heat, with the onions facing down. As the sauce comes to a simmer, crush the tomatoes against the side of the saucepan. Reduce heat; simmer for 45 minutes. Remove from heat and discard the onion. Add salt to taste. Serve warm over your favorite pasta.
*Depending on your salt tolerance, opt for unsalted butter and unsalted canned tomatoes. Although if you're anything like my Greek, salt-craving roommate you will opt for salted butter and salted canned tomatoes.
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