It’s been a long time friends… 2016- rough stuff.  But I’m digging out- which means cookbook club is back in full swing and I’m celebrating with a blog post.  (gasp)

We had our first meeting in AGES last night and a couple people were raving about Marcella Hazan’s tomato sauce.  It’s ease, it’s flavor, etc.  I was sold.  Especially since I don’t have the book yet and was able to locate the recipe online compliments of the New York Times.

Four ingredients:

• Canned Tomatoes
• Onion
• Butter
• Salt

One thing I shared last night is that I occasionally volunteer at The Pantry cooking school.  Rumor is that they tested every canned tomato they could get their hands on.  Their favorite tomatoes are…

You can buy these at the pantry if you’re in Ballard- but I found these at Big John’s PFI.

This recipe is truly easy.  My can of tomatoes was so big I did 3.5 times the recipe-

Cut onions in half…

Dump in your tomatoes and sprinkle some salt.

Simmer for 45 minutes.  Marcella has you add the butter before the simmer- but Randie told me to do it at the end yesterday- so that’s what I did.

And done!

Let me tell you- the flavor is so much better than the sum of its parts.  I’m not even sure what makes it so good- the mouth feel- the simplicity- it is truly delicious- and what’s better is I have some to tuck away for a rainy day (which I’m sure we will have many)

I made a quick pasta and it was a family hit.

If this is an indicator of things to come, I’m going to be a happy lady.