This recipe is adapted from Marcella Hazan's Tomato Sauce with Onion & Butter. I swapped out the butter for garlic-infused olive oil because I'm casein-intolerant (also, I love garlic!), and added the lemon as an experiment. I usually add vegetables to my pasta sauce, but wanted to keep the simplicity of the original recipe. I used canned regular tomatoes, not Italian, because they're what I'll have on hand. Pantry meals rule! <br /> <br />Verdict: a bright, tomatoey sauce, though next time I’d add minced garlic. <br />

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