Yield: 2-3 cups of sauce

Ingredients

1 (28 oz.) can whole peeled tomatoes, with juices
1 onion, peeled and halved
5 tbsp. unsalted butter
Salt, to taste

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    Combine the tomatoes, onion, and butter in a medium saucepan over medium heat.  Bring the mixture to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes.  Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.  Remove from the heat, discard the onion, and add salt to taste.  (I didn’t add any salt.)  Serve warm with pasta.