This recipe is a modification of one originally published by Marcella Hazan and produces one of the best tomato sauces I have tasted. It is simple, economical and can be made quickly if you are in a hurry*. There are also many possible variations that can transform the dish into something completely different such as adding any of the following ingredients alone or in combination: (i) chopped fresh basil, (ii) tinned tuna, (iii) anchovies, (iv) olive paste.
Recipe sufficient to dress 1 lb. of pasta. Serve with grated Parmesan cheese.
Tomatoes chopped 3 cups (fresh if in season otherwise, Pomi or other quality brand)
Olive oil 2 tbsp.
Butter 2 tbsp.
Large onion, one half peeled
Melt butter in a medium saucepan and add olive oil. Add the chopped tomatoes and onion, bring to boil and stir. Simmer at very low heat in uncovered saucepan for about 1 hour.
*If you are in a rush, you can cook sauce in about 30 minutes. After mixture has come to boil, cover saucepan and allow to bubble at low to moderate heat (make sure it does not burn) for 15 minutes, then uncover and continue at low heat for another 15 minutes.
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