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Tomato Sauce with Onion and Butter




Source of Recipe


From Classic Italian Cooking by Marcella Hazan


Recipe Introduction






List of Ingredients




2 pounds fresh, ripe tomatoes, made ready for sauce or 2 cups canned Italian plum tomatoes cut up with their juice
5 tablespoons butter (don't have a fit - this serves six)
1 medium onion, peeled (did I really have to tell this this?) and cut in half
Salt
1 to 1-1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Recipe




Put either the fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow but steady simmer for 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 (if there are any) with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta.

May be frozen when done. Discard the onion before freezing.