Easiest Dinner Ever... Tomato Sauce

Photo by Labelle Cusine

This sauce is the best thing that will ever cross your lips.   I ate it plain with pasta the first night and then the next night added some of the leftover meatballs from the Italian Wedding Soup.   Double it... you won't be sorry.

Tomato Sauce
Marcella Hazan – Essentials of Italian Cooking

2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can)
5 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
salt, to taste

Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.

Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.

Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.

Discard the onion.