Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
—One 28-ounce can whole plum tomatoes (Cento San Marzano or Muir Glen Organic), tomatoes roughly chopped with their juices
—5 tablespoons salted butter
—1 medium yellow onion, peeled and halved
Heat a heavy, medium saucepan over medium heat. Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Separate the softened onion and use pieces as a garnish. Serve over cooked pasta.
Add Italian Sausages, meatballs, or grilled chicken to make a more hearty dish.
Question: What is your favorite easy recipe?
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