Marcella Hazan’s Tomato Sauce

2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

5 tablespoons butter

1 onion, peeled and cut in half

salt

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Yield:

Adapted from “Spoon Fed” by Kim Severson