Tomato, Butter, and Onion Sauce

Makes 4-6 servings. 

Adapted from Marcela Hazan’s Essentials of Itailian Cooking

2 cups whole, peeled (canned or fresh) tomatoes, chopped with their juices (1 28-oz can)

5 Tbsp. unsalted butter

1 medium yellow onion, peeled and halved

Salt to taste

Sugar to taste

In a medium saucepan, combine tomatoes/juice, butter, onion halves, and salt. Bring to a simmer over medium heat. Cook uncovered at a slow simmer, stirring and breaking up large pieces of tomato as needed. Taste for acidity, add a few teaspoons of sugar if needed. Simmer for about 45 minutes, or until the sauce has reduced and fat droplets separate from tomatoes. Remove from heat, discard onion.