This was a perfectly delicious tomato sauce but if I had to pick one to call “the only tomato sauce” I’ll ever need it will not be this one.  That honor goes to Marcella Hazan’s brilliant sauce which is simply a 28-oz. can of whole, peeled tomatoes, an onion cut in half, and 5 tablespoons of butter simmered to 45 minutes.  You’re probably sick to death of hearing me talk about this sauce but it is true culinary genius and I can’t recommend it enough.

This one requires a little more effort including removing the seeds from the canned tomatoes which is one of those recipe instructions that make me say “you’ve got to be kidding.”  I’ve never seeded tomatoes and I live a full and happy life.  I recommend you do the same.

This recipe, called Marinara Sauce in the book, is on page 168.