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Ingredients
- 1 can (28 Oz. Can) Whole, Peeled Tomtatoes
- 5 Tablespoons Unsalted Butter
- 1 whole Yellow Onion, Peeled And Cut In Half
Method
- Add the halved onion, butter, tomatoes and their juices in a saucepan (I found that everything fit nicely in a 2-quart saucepan).
- Uncovered, over medium heat bring the sauce to a simmer then adjust the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until the sauce thickens and droplets of fat float free of the tomatoes.
- Stir occasionally, breaking up the tomatoes with a spoon against the side of the pot.
- Discard onion, and season with salt if needed.
- Toss with prepared pasta and serve.