If I had to pick a favorite tomato sauce, it would be this one. Outstandingly delicious and just as easy, it also freezes really well. I always make a double batch. The original recipe is from Marcella Hazan, the queen of Italian cooking.

I just have pictures of the in-process sauce, I forgot to take after pictures. We finished the pasta so soon. I will take them the next time I defrost the sauce.

Ready for the recipe? In a pan, put 2 cans of whole tomatoes , one onion sliced in half and 6 tablespoons of butter and 1 tsp of salt. Heat at a simmer for 30 -40 minutes. Remove onion. End of recipe.

Recipe notes
1) I use san marzanos whole tomato cans – each can is about 400g and you will need to peel them if you are using whole tomatoes
2)yes it is nearly a stick of butter but it’s divided in about 6 portions and also yes butter is essential
3)the original recipe says to throw the onion away but it is a delicious cook’s treat with some salt and pepper

The butter and tomatoes and the juice from the onion create some kind of culinary magic, it results in a thick, finger-licking sauce. The original recipe doesn’t call for anything else. I sometimes add chopped basil at the end, but it’s not necessary. Toss with pasta, add parmesan. It’s food fit for gods!