This is an adaptation from Marcella Hazan’s tomato sauce which is more of a magic trick than a recipe. It uses only 3 ingredients and requires only one sentence worth of instructions. I’ve added a few, albeit minor, additions to this original masterpiece. I like to increase the yield by adding a small amount of water and tomato paste. I also like to add parsley stems—which I always have laying around and need to utilize—and a Parmigiano-Reggiano rind. Serve with any pasta you like.