Fresh Tomato Butter Sauce
Adapted from Marcella Hazan
5 Roma tomatoes skinned (for easy skinning just dip them in boiling water for about two minutes)
3 Tbsp butter
1/2 onion NOT chopped
Chop the skinned Roma tomatoes and place in pot. Put in butter and half the onion. Let the mixture slowly simmer. Smash the tomatoes down with the back of a fork. Cook for 35 to 45 minutes uncovered until it condenses into a yummy sauce. Discard the half of onion. Salt as needed (I like sea salt).
Break off golf ball size pieces of dough. flatten them out on a greased cookie sheet. Smear on the sauce and top with mozzarella. Bake 375 for about 5-10 min. Let cool on a cookie rack a little before giving to the little fingers! Enjoy!