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I’ve wanted to make this recipe for nearly a year.

I originally had it bookmarked as a Year of the Noodle recipe, but decided it wasn’t complicated enough to count.  I mean, there are only three ingredients and hardly any directions.  Too simple.

But for a quiet weeknight, it’s just right.

You probably have the ingredients in your pantry right now, and it only takes 45 minutes to transform them into a simple but lovely sauce.  Add some fresh shredded basil and grated cheese, and you’ve got a tasty meal.

That’s about all there is to say.  Simple recipe – simple post.


28 ounce can whole peeled tomatoes
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste


Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

Source: Smitten Kitchen

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