2 Lbs. fresh or 1 28 oz canned tomatoes and their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
8 Tbs butter
1 onion, peeled and cut in half
salt
pinch of sugar
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
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.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for 1/2 pound of pasta.
