intrigued

I'm intrigued by this recipe I read about on Smitten Kitchen. It's a recipe for Tomato Sauce with Onions and Butter. She raved about how easy and excellent it is. I can't imagine it would taste so good since all I know in life is to add 10 cloves of garlic, tons of basil, oregano, parsley, a sprinkle of brown sugar and red pepper flakes (just to name a few) to my spaghetti sauce. So this recipe goes against everything I have ever known. But I'm intrigued and I think I might try it next week.

Tomato Sauce with Butter and Onions
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) 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 (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

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