NY Times Tomato Sauce

Ingredients:

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

5 tablespoons butter

1 onion, peeled and cut in half

Salt

Directions:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes (the best tomatoes are from Italy, of course) for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Don't worry that there's no garlic or herbs, this is absolutely fabulous.