Marcella Hazan's Tomato Sauce with Onion and ButterAdapted from Essentials of Classic Italian Cooking by Marcella Hazan: 4 to 6 servings
2 cups canned plum tomatoes with their juices
5 tablespoons butter
1 onion, halved
- Combine the tomatoes, butter and onion in a medium saucepan. Use a potato masher to break down the tomatoes. Cook at a low simmer, uncovered, stirring occasionally, until the fat floats free from the sauce. Taste and add salt if necessary. Serve over pasta with freshly grated Parmesan at the table.