1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.
2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.
3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.
4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.
The sauce will keep in the fridge for up to a week.
1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).
2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.
4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.