Italian cookbook author Marcella Hazan, who immigrated to New York in the 1950s, is credited with introducing a broad swath of English-speaking audiences to traditional Italian cuisine. Her most famous recipe, the one people likely bring up the most in conjunction with her name, is also one of her simplest: her butter-packed tomato sauce.
The three-ingredient sauce is made with canned or fresh tomatoes, onion and butter, which are then simmered for at least an hour as it gets increasingly velvety. In my home, it's a summertime staple, especially once the "good tomatoes" have popped.
