Lying low tomato sauce

My Eco Self has been lying low for a few days, rarely going outside, and punctuating my deadline-driven work with intermittent cooking extravaganzas. My tally of eco-sins has been minimal, wearing the same clothes for three days, not washing my hair today, and cooking with store-cupboard ingredients.

Tonight I made tomato sauce with tinned tomatoes and butter; a variation I'd never heard of - but it was the best tomato sauce I've ever tasted. I've never thought of serving tomato sauce to a guest as it seems so boring, but this recipe has revolutionised my thinking. I'm making this for my very next dinner guest - it was delicious. Also, it uses so much butter that I'm not sure I can justify having it any old day of the week.

This is the recipe:

Marcella Hazan's tomato sauce

Ingredients
2 cups tinned plum tomatoes (I used two tins)

5 tablespoons unsalted butter
1 medium white onion, peeled and cut in half
pinch of salt

Directions
1. Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
2. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
3. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
4. Discard the onion.

This is not turning into a cooking blog, I promise. I have just been cooking a lot recently (I resisted the urge to post about an interesting rice, lentil and caramelised onion dish I made and ate for three days in a row.) Tomorrow, however, is Friday again and that means it is time for Friday morning soup. There are two wizened-up carrots in my kitchen which need immediate attention.