Marcella Hazan’s Simplest Tomato Sauce

I adapted Marcella’s recipe for this delicious and rich sauce.  The recipe called for canned tomatoes, but I used fresh ones; the recipe also called for unsalted butter, but I used regular and it made a wonderful sauce.

2 c. canned plum tomatoes (or fresh), peeled and chopped with juices, about a 28 ounce can
5 tbsp. butter
1 medium yellow onion, peeled and cut in half
Salt to taste

Combine tomatoes, their juices, butter, and onion in a saucepan; add a pinch of salt.    Bring to a simmer over medium heat; cook, uncovered, for about 45 minutes.  Discard the onion and puree; add additional salt to taste as necessary


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