This recipe is an adaption from Marcella Hazan's Tomato Sauce With Onion & Butter. When I saw the original recipe, I was excited with how much opportunity I had to make my own additions. While the original recipe calls for fresh or canned tomatoes, I decided to use fresh and blanch them myself. I found that this makes the sauce much lighter and brighter. If you want more of that authentic tomato flavor, feel free to add tomato paste (this should also help thicken up the sauce a bit). I decided to use the roasted garlic cloves to give the sauce deeper, garlicky undertones. The bird's eye chili is used to offset the one-noted, slightly heavy creaminess of all the butter and to give the sauce a constant zing on the tongue. I added the cumin because it is a spice I use in much of my cooking. Finally, the arugula was added because I love having some sort of green in my tomato sauce. Feel free to take this out or substitute with your own green (spinach, kale, etc.). I used arugula just because it has a peppery bite that I love so much. Enjoy!

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