World's best tomato sauce

Transient

The first time you take a bite of the sauce you'll feel joy -- it's that good. By the second chew, anger sets in -- "Why have I spent all these years wasting all this effort making sauce more complicated than this?!" And by the third, creeping guilt -- "What have I done to deserve this divine revelation? At whose hand will I later suffer as a result?"

The only guilt I now feel every time I make this sauce is in my inability to track down the place where I first saw the recipe. Googling "world's best tomato sauce" has not been much help. Well, at the very least if you are reading this then I can sleep a little easier at night. Everyone deserves to know this recipe.

Ingredients

One can whole peeled tomatoes

1 medium onion, cut in half crosswise

4 tbsp butter

How to

Melt the butter in a heavy-bottomed pan. Add the onion and the canned tomatoes, bring to a simmer, and lower to the lowest possible heat. Either break the tomatoes up with a wooden spoon against the side of the pot, or squeeze them through your fingers before adding them to the pot. Cover and simmer for at least 45 minutes, then remove the onion and serve.

That's it! The butter adds a rich, uncomplicated silkiness that doesn't interfere with the tomatoes' intensity. The onion lends its depth without altering the texture. The end result is a complex-tasting sauce with a richness beyond belief.