Tomato Sauce With Onion & Butter

Serves: 6, enough to sauce 1 to 1 1/2 pounds pasta 

Prep time: 15 min      Cook time: 45 min

Ingredients

For the Sauce

900 gr  fresh, ripe tomatoes, prepared as described below, or 1 can imported Italian tomatoes, cut up, with their juice

5 tablespoons or 70 gr butter

1 medium onion, peeled and cut in half

Salt to taste

Making Fresh Tomatoes Ready for Sauce

Fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)

Directions

For the Sauce

1. 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 about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. 
2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
3. Taste and correct for salt. Before tossing with pasta, remove the onion 
4. Serve with freshly grated parmigiano-reggiano cheese for the table.