A Q about a recipe: Marcella Hazan's Tomato Sauce with Onion and Butter

I've made this several times, usually with whatever variety of tomato I have on hand. All versions are wonderful!

Yes, I think ripe plum tomatoes are actually considered ideal sauce tomatoes -- our farmers market just had those amazing beefsteaks that I couldn't resist.

This is what Marcella calls for: "fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)".

Okay! will do, and thank you, sdebrango, and Amanda too, for her video- think it's a great idea to show in motion...

I use plum tomatoes all the time and always remove the skins. This recipe sounds great!