Tomato Sauce with Onion and Butter
From Smitten Kitchen
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) 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, discard the onion, add salt to taste and keep warm while you prepare your pasta. I actually mashed the tomatoes, in the saucepan, with a potato masher.
Serve with spaghetti, with or without grated parmesan cheese to pass.
*I found these at Market Street grocery store. You can also purchase at Whole Foods, or any store that caters to a specialty market. If you can't find them, use whatever brand you prefer, and I'm sure it will still turn out delicious!