Simple

I first heard of this tomato sauce recipe via Orangette a couple of years ago, but only got around to trying it this week after seeing it again at Your Vegan Mom. It's originally from Essentials of Classic Italian Cooking, by Marcella Hazan. It has a list of ingredients you can count on one hand, and it's really good.

One 28 oz can of tomatoes (I used Muir Glen fire roasted); 5 T unsalted butter (I used salted EB); one onion peeled and cut in half; salt to taste. Simmer slowly, uncovered, for about 45 minutes, or until you see droplets of fat floating on the surface. Done. (Remove and discard the onion.) Eat. Ask yourself why your usual sauce has twice as many ingredients.