Sometimes a recipe so superior comes into my life (this time from my friend and chef extraordinaire Amie Bailey!), that I just sit and wonder how is it possible I missed this one? Doing a quick google search it seems I must be the only person because apparently this is one of the most favored Marcella Hazan recipes, the simplest, most delicious tomato sauce I have ever made! Nigel and I ate every bit of this, and had there been more, we would have gladly eaten that too. So simple, so delicious, and such a great way to use the bounty of summer tomatoes! Buon Appetito!
2 cups Tomatoes, I used Shady Ladies - Romas would be great, peeled, but left whole
5 TB Butter
1 Onion, peeled and cut in half
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.