Tomatoes. Onion. Butter. 45 minutes.
That's all you need to make what is the best -- and easiest -- tomato sauce out there.
The full, true tomato flavor is a revelation in itself -- as is finding out you don't need to cook in all those layers of garlic and herbs and whatnot to get there (and you might even be better off without them).
The recipe even is tailored perfectly to a 28-ounce can of good-quality tomatoes -- or, for a change of pace, use the ripe, plump, shiny tomatoes that you can find this season. Whatever you choose, just add an onion, swirl in some butter, and simmer away. Get ready for a revelation.
Marcella Hazan's Tomato Sauce with Onion and Butter
Serves 6, enough to sauce 1 to 1 1/2 pounds pasta
2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice