MARCELLA HAZAN'S TOMATO SAUCE WITH ONION AND BUTTER

Marcella Hazan's Tomato Sauce with Onion and Butter image

Number Of Ingredients 3

2 pounds Fresh, ripe tomatoes (plum or cherry are good) or 2 cups canned imported Italian tomatoes, cut up with their juice.
5 tablespoons Butter
1 Medium onion, peeled and cut in half

Steps:

Put either the fresh tomatoes or the canned in a saucepan, add the butter, onion and salt, and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
Taste and correct for salt. Before tossing with the pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.
For large tomatoes, blanch first. Plunge in boiling water for a minute or less. Drain them and as soon as they are cool enough to handle, skin them and cut them into course pieces.