This is a recipe that I tried to recreate for years after tasting it on a trip to Italy. I had never tasted anything with such a lovely tomato flavor and it seemed so simple.
However as we all know, simple is not always easy to figure out, but after much experimentation and some help from Marcella Hazan, who is a goddess, I found the right combination. It is so simple, you will think that I’ve left something out, but this is it.
Perfect with a choice of spaghetti or linguine.
1 stick or 8 Tbsp. of salted Butter
2- 28oz. cans of San Marzano Tomatoes loosely chopped, or fresh tomatoes if available
1 large Onion, peeled and cut in half
1 Tbsp. Salt
Freshly ground Black Pepper
Melt the butter, add the tomatoes and the onion and cook uncovered for 1 to 1 ½ hours.
When done, the onion can be removed and the sauce can be served as is, or the onion can be blended into the sauce for a more robust flavor.
Serve over pasta with lots of Parmesano Reggiano.