Tomato Sauce with Onion and Butter (Marcella Hazan)

 This is the simplest of all sauces to maek, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

INGREDIENTS:

500 grams or 1 pound 2 ounces of canned imported Ittalian plum tomatoes, cut up with their juices.

75 grams or 2 ounces of butter

1 medium onion, peeled and cut in half,

Salt

Directions:

Put the canned tomatoes and juices into a saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. 

Sitr from time to time,  mashing any large piece of tomato in the man with the back of a wooden spoon. 

Taste and correct for salt. Discard the onion before tossing the sauce with pasta.