Tomato Sauce with Onion and Butter

 Yet another simple but great one from Marcella Hazan!  Serve with meatballs on the side, so the vegetarians and the meat lovers are both happy.  Use olive oil if you have a vegan at the table--the key to this recipe is it's simplicity and that it is easy to make with ingredients you have in your pantry.

Ingredients

• 2 cups canned imported Italian tomatoes, cut up, with their juice
• 5 tablespoons butter
• 1 medium onion, peeled and cut in half
• Salt

Preparation

1.

Put  the tomatoes in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

2.

Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.