Sometimes less is more.  This recipe is definitely a supporter of that theory.  You’d be hard pressed to find a simpler recipe, but this recipe definitely doesn’t skimp on taste!  This tomato sauce is velvety, almost creamy tasting.  While this recipe has a long cook time to let all the flavors meld together, the actual hands on time is really fast.  I made this after I got home from an intense workout and threw it on the stove to simmer while I took a shower.  You could probably also make this in the slow cooker, but I haven’t tried that myself.  Serve this with a side salad and you have a delicious and simple meal.

Velvety Tomato Sauce

Makes about 2 cups (enough for 1 lb pasta)

Adapted from The New York Times

• 1 large (28oz) can whole peeled tomatoes (high quality, like San Marzano)
• 1 onion, peeled and halved
• 5 Tbsp butter
• 1/4 tsp Kosher salt

In a saucepan, combine all ingredients and bring to a simmer.  Allow sauce to simmer for about 40-45 minutes.  Use a spatula to break up the tomatoes as it cooks.  When the sauce is done discard the onions, and serve sauce over hot pasta.