I did also add some salt to taste.
Although the original recipe calls for a 28 oz can of San Marzano tomatoes, those aren't easily found here, and ultimately I had to settle for this can of San Marzano style tomatoes, with basil.
The can went into a Dutch oven
Five ounces of butter seems like such an odd thing to add, but in it went.
The last ingredient is a large yellow onion, peeled and cut in half, then added to the pot.
I added a bit of salt as well.
After stirring everything together, and melting the butter, I reduced the sauce to a simmer and let it cook for a good 45 minutes.
Once I removed the onions, I stirred again to lightly crush any remaining big chunks of tomato sauce.
The sauce is everything everyone has described it to be. Very simple, very tasty, and well worth having in the cooking rotation.
