This recipe is adapted form from Marcella Hazan's Tomato Sauce With Onion & Butter. My tweaks were to brown the butter in the pan first before adding the tomatoes (whole, peeled, canned) and the onion. I finished by pureeing the sauce right in the pan after fishing out the onion using an immersion blender. Liked the smoother consistency, and the extra toasty notes from the brown butter. Subtle, but a good way to mellow the tomatoes acidity.

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