Marcella Hazan's recipe is a comfort food by every measure in my Indian Household. I even make it in bulk during the summer with imperfect Ugly tomatoes from my local Hillsboro Farm & country market and can it. (I sub with Olive oil instead of butter for the purpose of bottling the sauce for long term storage). I've made versions with yellow tomatoes, Green Zebra tomatoes, and just about any variety I can get in season. The genius part about this recipe is that it can take immense tweaking and still be as delicious. <br />This isn't tomato season, so I picked up some field grown Florida Beefsteak tomatoes from my local farm and took the opportunity of using Ramps (since they're currently in season, however brief). I've never really measured out the butter ever while making this recipe, however I always err on the side of an extra tablespoon or two. and given my weakness for a little heat, I tossed in a deseeded whole arbol chile in as an after thought.

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