28 oz can, whole peeled tomatoes
1/2 stick unsalted butter
1 medium yellow onion, peeled and halved
- Put the tomatoes, onion, and butter in a 3-quart heavy saucepan over medium heat.
- Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
- Remove from heat, discard the onion, add salt to taste (if tomatoes not already salted). Serve with pasta.