Marcella Hazan’s Tomato Sauce with Onion and Butter
adapted from Essentials of Classic Italian Cooking

Use canned San Marzano tomatoes for this recipe if you can find them. My local supermarket has recently begun carrying them, so check yours. It makes a difference. Also, make sure you add the salt at the beginning of the cooking process. Salt draws out moisture and will help the sauce thicken and the flavors intensify. This recipe makes enough sauce for one pound of pasta.

Ingredients:

1 28 oz. can good quality plum tomatoes, chopped with their juices
6 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
Salt to taste

Directions:

1. Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.

2. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float freely from the tomato.

3. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and add additional salt as needed.

4. Remove the onion and serve.