I'm a skeptic when it comes to super simple recipes.
Wait, what do you mean I don't have to open 5 spice jars and chiffonade a bundle of basil? You mean I don't have to chop a dozen onions, grate a pound of carrots, and roast something for two hours? The resounding answer is YES.
Sometimes a good recipe takes 3 ingredients and a little bit of time, like what I made tonight. I saw this on HEAB's blog today, and immediately clicked the link and discovered I only needed one thing to make this for dinner. What is this glorious thing? A simple tomato sauce as posted by Smitten Kitchen and adapted from Marcela Hazan. When I saw Marcela's name attached to this recipe, I knew it had to be good. She's never let me down!
Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking
28 ounces (800 grams) whole peeled tomatoes from a can
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
That's it. I served mine atop half a roasted spaghetti squash, scooped out, and some sauteed mushrooms with a link of leftover sausage from last night. Please excuse the multitude of photos, as I was having fun with the new camera!