Easy does it.

Hey. It's me again. It's been awhile. (Have I really not contributed anything since October? Yikes, I'm a lazy blogger.) I'm back. With baby steps. This may possibly be the easiest recipe you've ever seen - or made - in your life. There are four ingredients (FOUR!) and that includes salt. So does that really mean three ingredients? Try this when you don't feel like going to the store. Try this when you're in the mood for comfort food. Try this every night of the week. Because it's that good!

PS. I swear I will post about something other than pasta. The thing is, I get really excited about pasta.

Tomato Sauce with Butter and Onions
Smitten Kitchen (adapted from Marcela Hazan’s Essentials of Classic Italian Cooking)

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons unsalted butter (I used salted, therefore needed less salt in the end)
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan 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 (or prepare your pasta when your sauce has 10 minutes or so to go).

Serve with any type of pasta you'd like (I used rotini), with or without grated parmesan cheese to pass.

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