Tomato Sauce with Onion and Butter

6 servings

Ingredients

  • 2 lb fresh, ripe tomatoes, blanched, peeled, and roughly chopped (or 2 cups canned imported Italian plum tomatoes, cut up, with their juice)
  • 5 tbsp butter
  • 1 medium onion, peeled and cut in half
  • Kosher salt
  • 1 to 1 1/2 pounds pasta, cooked
  • Freshly grated Parmigiano-Reggiano cheese for serving

Instructions

1

Put the tomatoes in a saucepan. Add the butter, onion, and salt. Cook, uncovered, at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and adjust for salt. Discard the onion, then toss the sauce with pasta. Serve with grated Parmesan.