Ingredients
28oz San Marzano canned whole peeled tomatoes
5 T unsalted butter
1 med yellow onion
salt to taste
Preparation
Put the tomatoes, onion and butter in a 3-qt heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes.
Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, remove the onion and add salt to taste.
(The recipe says to discard the onion but who would want to do that? I say serve it on some bread with the sauce or chop it up and throw it back in the sauce!)
