1. Melt oil and butter in a stock pot. Sweat onions and garlic until translucent, salt lightly.
2. Add *peeled/chopped tomatoes and Italian herbs. Add salt and cracked black pepper taste. Cover pot with lid and simmer for 20-30 minutes.
3. Taste pasta and make any necessary modifications (see hints.) Puree sauce with a stick blender until it reaches a smooth consistency.
*To peel tomatoes, bring a pot of water to a boil. Gently drop tomatoes into the water one at a time and let them boil for at least one minute. Once the skins blister and split use a slotted spoon to remove the tomatoes and plunge them in an ice bath. The skins should remove easily and can be peeled by hand. Remove the seeds if desired.
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