My Mother's Butter, Tomato, and Onion Sauce

If I had to pick one dish that exemplifies "Hazan family favorites," it would be this pasta sauce. It is ridiculously simple. You put four ingredients into a pot and place it on the stove. The onion is just peeled and cut in half, no chopping or slicing required. And if you are using canned tomatoes, all you do is open the can, pour it in the pot, and break up the tomatoes with a wooden spoon. But it's not because of how easy it is that it's a favorite; it's because the flavor is just so delicious. At our cooking school in Italy we offer a "level-two" course for those who want to return for more. I always ask what dish from the first course is their favorite. Out of a week of classes and restaurant meals, the majority say it is this sauce that they remember best. As an added bonus, it can be frozen and will taste just as good when thawed and reheated months later. If you do make a larger batch, be aware that the cooking time will increase.