We're Back and Feeling Saucy

I suppose that we should start this post with the obligatory excuse and apology that has become the standard for revitalizing a neglected blog, so here we go: Over the past months, we moved across the country, started new jobs, bought a house, and, although we’ve been cooking and eating, have generally been too busy, tired, or lazy to actually blog about it.

In that spirit of laziness, this post is going to be a bit lack-luster; we have no photos or new and exciting cooking techniques.  Luckily, unlike this entire post thus far, the recipe is unapologetically delicious, and ridiculously simple.  We discovered it in the October issue of Bon Appetit in an article by Molly Wizenberg (who writes the blog Orangette and recently opened a delicious pizza place in Seattle), and it’s become our go-to red sauce recipe. Do not let the amount of butter frighten you off; it makes about 8 servings, so the stick gets spread around a bit. I also just realized this may be our first vegetarian-friendly entry.  We had to throw you guys a bone sooner or later.

Ingredients

• 28-ounce cans whole peeled tomatoes in juice, finely chopped (and
  juice reserved)
• 1 stick butter
• 2 medium onions, peeled and halved through the root
• Salt (Molly says ½ t, but we like a lot more)

Directions

1. Combine all ingredients in a large, wide pot and bring to a simmer.
2. Reduce heat and simmer, uncovered, for 45 minutes.
3. Discard onions, then use an immersion blender to blend until smooth.

That’s it.  Please take this recipe as our humble apology, and we look forward to getting back into the groove of writing again soon!