Tomato Sauce with Butter and Onion
From Smitten Kitchen adapted from Marcela Hazan’s recipe in the Essentials of Italian Cooking

Makes enough to coat about a pound of pasta

Ingredients:
28 oz. canned whole peeled tomatoes (San Marzano brand is my choice)
5 tbsp unsalted butter
1 medium onion, peeled and cut in half
salt to taste

Put the tomatoes, butter and onion in at least a 3 quart pot (I like my Dutch oven for this), set over medium heat. Bring the sauce to a simmer then lower to a slow simmer for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a spoon. Watch your face with those plops. Remove the sauce from the heat, discard the onion, add some salt to taste and keep it warm while you prepare your pasta or store it in the refrigerator and use it in the next few days.