This tomato sauce was adapted from Marcella Hazan's Tomato Sauce With Onion & Butter. <br />I loved the simplicity and ease of Marcella's recipe, and how each of the 3 ingredient's flavors come through to make the sauce sing. This adaptation is just as simple, and the results are a garlic lovers dream. <br />I utilized the oven to confit garlic instead of an onion, and burst fresh cherry tomatoes in the hot garlic butter. Tossed with pasta, fresh basil, and salt (or tons of cheese...), and this is now my family's favorite pasta sauce. <br />Extra bonus: the garlic butter confit when tossed with the cherry tomatoes and their juices, makes for the creamiest sauce that would be just as delicious slathered over toasted bread. Just sayin'.

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