Tomato Sauce with Onion and Butter
From Essentials of Classic Italian Cooking by Marcella Hazan
1 28oz can of whole tomatoes
5 tablespoons of butter
1 medium onion, peeled and cut in half
Salt to taste
Place tomatoes, onion and butter in a large sauce pan, and cook uncovered at low heat for about 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and add salt if needed to taste. Discard the onion. Maybe frozen when done.