Tomato Sauce with Onion and Butter
2 lbripe tomatoes (blanched, peeled and chopped) or 2 cups canned imported italian pum tomatoes, cut up with their juice
1medium onion, peeled and cut in half
1 lbpasta (spaghetti, penne, rigatoni)
·freshly grated parmeggiano-reggiano cheese for the table
How to Make Tomato Sauce with Onion and Butter
- Put either the prepared 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 45 minutes, or until the fat floats free from the tomato.
- Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon.
- Taste and correct for salt.
- Discard the onion before tossing the sauce with pasta.