• 28 ounces canned plum tomatoes, with their juices and torn apart by hand
• 1 yellow onion, don’t worry about its size
• 5 T unsalted butter
• Salt to taste

This is a recipe that the well versed tomato sauce maker will look at and scoff. I didn’t believe it but it came from a Marcella Hazan (her name be praised) cookbook so it was invested with hours upon years of good will, so I gave it a try. In one sense it’s amazing. In another it’s a disappointment.