Tomato Sauce

I couldn’t think of a better way to start this blog. Also known as “gravy” to Italians everywhere, this is an all-time classic from Marcella Hazan’s famous book Essentials of Classic Italian Cooking. Don’t be fooled by the simplicity. Sometimes less is more. This is one of those times…

• 2 cups plum tomatoes* (peeled, chopped, with their juices). If you must use canned tomatoes, use one 28 oz. can of San Marzano plum tomatoes.
• 5 tablespoons unsalted butter
• 1 medium yellow onion, peeled and cut in half
• salt, to taste

           *This recipe will make enough sauce for about a pound of pasta.