This is an adaptation of Marcella Hazan's tomato sauce with onion and butter. It feels a bit sacrilegious to tinker with it, however, I tailored this sauce to my family’s liking. I opted for canned tomato puree and not whole canned tomatoes because I prefer a smoother sauce. Canned tomatoes are not consistent in flavor, even the imported Italian ones can prove to be disappointing. Adding some sugar for sweetness and some red wine vinegar for just a touch of acidity seemed to mimic fresh summer tomatoes. I also added basil, after all, what is a tomato sauce without basil . —Rose
28 oz can whole or pureed tomatoes (not tomato sauce)
Red wine vinegar
Onion, peeled and cut in half
Garlic cloves crushed but left whole so you can remove them later
Put all of the ingredients in a medium sauce pan. Bring to a boil and reduce to a steady simmer, cook uncovered, stirring occasionally for about 45 minutes until the sauce is thickened to your liking. Taste for seasoning. Remove onion and garlic. This makes enough sauce for 1lb of pasta.