Ooh, which reminds me of the opposite:
Best ever tomato pasta sauce:
70g unsalted butter
Two cans of chopped tomatoes (our cans are about 440g)
A scritch of salt
Melt the butter in a pan, then throw in the tomatoes, salt, and onion.
The onion is to be cut in half, not chopped, and should be discarded (or kept for other food) once the sauce is done.
Simmer on low for about 45 minutes, stirring sometimes.
I was dubious, but this is delicious - far better than jar tomato sauces.