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[janice shell]

My God. WHY defile a simple tomato sauce that way?

All you need to make tomato sauce is a 28 oz can of good tomatoes (NOT packed in a heavy puree, ideally), some garlic, and some oil and salt.

Slice the garlic--about half a head, more if you want--and put it in a skillet, add some olive oil and cook the garlic till it wilts and just begins to turn golden. Add the can of tomatoes. Break them up. Add salt to taste. Cook the sauce down. Add some red pepper flakes if you want. You can stop there, serving when it's the consistency you want.

Or, when it's nearly at the consistency you want, you can add a half stick of butter or a little more, and stir it in. Then you're ready to go. Or if you want it "creamy", you can add some... cream. Oh, and stir in some fresh basil, if you have it. At the very end. Add Parmigiana Reggiano when it's done and you've turned off the heat.

Now, it doesn't come out to all that much butter per serving.