Raw Version:

Directions:

1. Combine all the ingredients in a blender or food processor. Blend until completely smooth. Adjust salt levels if needed. You can also use a hand blender if you don’t have a regular blender or food processor.

Cooked Version (Marcella Hazan recipe):

Directions:

1. To a medium-sized saucepot, add the can of tomatoes, butter, and onion. Season to taste with salt. Fill the tomato can with about a cup of water then swirl to loosen any solids left behind in the can and add to the pot as well. 
2. Set over medium heat and bring to a boil. Once boiling, reduce the heat to low and let simmer, uncovered, stirring occasionally, until nicely thickened, about 45 minutes. Crush any large chunks of tomato with the back of a spoon for a better consistency. Season again to taste with salt then remove and discard the onion. Serve and enjoy!