The food blogosphere has been raving about this sauce for many years, but I’m not sharing with you just because I obediently follow the recommendations of my elders. I actually expected a completely unexciting sauce–palatable enough to eat and not waste anything, but not great enough for me to want to share with you.
Obviously I was wrong. This is the tomato sauce you might especially want to eat when you’re clogged up with rich cold-weather food. It’s very simple and comforting, using just a few ingredients in one pot and a hands-off approach. The butter enriches the tomato in a smooth, subtle way, bringing forth the natural sweetness, while the slowly simmered onion encourages a gentle savoury background.
I’ve made this with own-brand chopped tomatoes, fancy imported whole Italian plum tomatoes, fancy butter and not-so fancy butter; every variation was quite delicious. I think you’ve mainly got to be patient enough to let it simmer, and don’t be afraid to taste and salt it appropriately at the end.