This recipe is adapted from Marcella Hazan's Tomato Sauce with Oinon and Butter. The onion is thin sliced so that the pieces are translucent and will dissolve in the sauce. Garlic and fresh herbs are added to give the sauce more depth. —Sarah Cecora-Ialacci
6, enough sauce for 1 to 1 1/2 pounds pasta
Fresh ripe tomatoes, prepared as described below
Medium onion, thin sliced using a mandolin slicer
Plunge tomatoes into boiling water for a minute or less. Drain them and plunge them into an ice bath. As soon as they are cool enough to handle, skin them and cut them into coarse pieces.
Add 2 tablespoons of butter to the sauce pan with the crushed garlic and onions. Saute until softened. Add the prepared tomatoes, 3 tablespoons of butter, basil, oregano, parsley and salt. Cook uncovered at a very slow but steady simmer for 45 minutes or until thickened to your liking. The fat should float free from the tomatoes.
Stir from time to time, mashing up any large pieces of tomato and onion with the back of a wooden spoon. The onions will dissolve into the sauce.
Taste and correct for salt. Toss with pasta and serve with freshly grated Parmigiano-reggioano cheese for the table.