1 28-ounce can whole peeled tomatoes
1 medium yellow onion, peeled and halved through the equator
5 ounces unsalted butter
salt (to taste)
1. In a saucepan, combine contents of tomato can, onion halves, and butter. With lid off, simmer for one hour, periodically stirring to make sure nothing sticks and to break up tomato pieces with wooden spoon.
2. Discard the onion (save for use in a soup, perhaps). Season with salt to taste.
3. If you prefer a smoother sauce, hit it with an immersion blender for a minute. Serve over your favorite pasta.
–Prepared with our help by Heather at St. Lydia’s on September 11, 2011