Note that I say 'good'. Other people have referred to this in eulogistic tones but for me, and this is going to sound ridiculously stupid, it was just a bit too buttery. Working on the basis that everything tastes better with bacon, I ended up chopping up a couple of rashers and frying them with a touch of chilli to make ithe tomato base into an Amatriciana sauce. The chilli was a masterstroke, even if I do say so myself, cutting through some of the richness of the butter and giving the whole dish a lift.
Tomato sauce with butter and onion (serves 4)
2 x 400g chopped tomatoes
1 onion, peeled and chopped into half
70g unsalted butter
Salt to taste
1. Peel the onion and chop in half. Place in a saucepan with chopped tomatoes and butter.
2. Bring to the boil and simmer for 45 - 60 minutes.
I was hoping to get a slightly smoother sauce than the cooking produced so I whizzed it in a food processor briefly to get a silkier texture.