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Marcella Hazan's Tomato Sauce

By The New York Times · cooking.nytimes.com

50 min4 servings

A simple Italian tomato sauce simmered with butter and onion until rich and mellow.

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2 cups tomatoes, in addition to their juices (28-ounce / 800 g can whole peeled tomatoes)Combine tomatoes, butter, onion & saltSimmer 45 min, mashing tomatoesDiscard onion before tossing with pasta
70 g butter
1 onion, peeled and cut in half
Salt
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