Weeknight Tomato Sauce

From Allison Robicelli on The Takeout

2 16-oz. cans crushed tomatoes whatever you’ve got
2-12 cloves of garlic When you’re adding garlic to something, you don’t follow a recipe—you follow your heart.
¾ stick of butter salted or unsalted—just adjust your seasoning later
1-2 Tbsp olive oil I’ve never measured this amount. Just give it a good glug.
1 medium onion peeled and coarsely diced.

In a large saucepan over medium heat, melt the butter with the olive oil. Smash the garlic cloves with the side of a knife or your favorite whacking stick, then throw them in the pot and cook until golden.
Add the tomatoes and onion, give it a good stir, and reduce the heat to medium-low.
Cook for half an hour, stirring occasionally. Give it a little taste, and add salt accordingly.
Pull out the whole garlic cloves, and put them aside on a small plate. The traditional Marcella recipe says to simply discard them, but I like bringing it to the table to smear all over crusty bread. Serve with spaghetti or other pasta dishes.