Ingredients

• 1 Tbls. butter
• 2 Tbls. olive oil
• 1 clove of garlic
• 1 medium onion
• 1 sprig parsley

Method

1. Into a frying pan place: 1 Tbls. butter 2 Tbls. olive oil
2. Put on medium heat: While fats are heating
3. Chop: 1 clove of garlic 1 medium onion 1 sprig parsley
4. Chop fine, and fry until golden brown.
5. While the garlic, onion and parsley are frying, open a large (#2 1/2) can of solidly packed tomatoes, and when the other ingredients are delicate golden brown, empty tomatoes into the pan. Salt to taste. Boil briskly for eighteen minutes, or until the bubbles make little holes in the mixture as they come to the top.