Three ingrediant tomato sauce.

So last week I was looking at one of my favorite cooking blogs Smitten Kitchen and there was a featured recipe for tomato sauce with three ingredients.
1. Canned whole tomatos
2. Butter
3. 1 yellow onion
To the average cook this is quite confusing (no garlic, no olive oil, no red wine?!) but her article was extremely convincing and it seemed so easy (too easy actually, you just throw the ingredients into a pot, chopping the onion in half once- no dicing) So I did it. I made the sauce. I served it (to myself) on rigatoni with some red wine and a little parmesan. I am telling you this sauce was beautiful. Seriously, so creamy and unlike anything I expected. You must try this recipe. I'm insisting upon it. It is as follows (straight from Smitten Kitchen):

Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking

Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie. I not only sprinkle it over my bowl of pasta, I like to have additional nearby, to apply a fresh coat to the layers of pasta that follow. So you can imagine my shock to find that I liked this dish even more without the parmesan. The flavor of the sauce is so delicate, fresh and sweet that it needed nothing at all.

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)***
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

***Just a side note, I used Sunflower brand whole tomatoes because that is where I recently did my shopping and they didn't have San Marzano tomatoes and it still worked beautifully!