The internet was all chubby over this super simple tomato sauce. I was intrigued by its simplicity, and by the fact that the onion didn't need to be chopped. I was unable to resist the urge to crush a couple of garlic cloves into it.
It was good. Easy as advertised. but if i did it again, and keep in mind that the only cookbook I owned before my mid 30s was Prudhomme's Louisiana Kitchen, I would cut back a little on the butter and maybe go this route, with the bay leaf and herbs. I put on some green fettucini. Came out ok. I'm not gonna go evangelizing it, but I ate it all.
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