Marcella Hazan’s Tomato Sauce With Onions and Butter

Name: Marcella Hazan's Tomato Sauce With Onions and Butter
Ingredients: 2 pounds fresh, ripe tomatoes — prepared as described after the recipe, or 2 cups canned imported Italian plum tomatoes, cut up with their juice; 5 tablespoons butter; 1 medium onion, peeled and cut in half; Salt; 1 to 11/2 pounds of fresh pasta; Freshly grated Parmigiano-Reggiano for the table

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Makes 6 servings 1x

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Ingredients

2 pounds fresh, ripe tomatoes — prepared as described after the recipe, or 2 cups canned imported Italian plum tomatoes, cut up with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt
1 to 11/2 pounds of fresh pasta
Freshly grated Parmigiano-Reggiano for the table

Instructions

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 pieces of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with the pasta.
May be frozen when done. Discard the onion before freezing.
Recommended pasta: This is an unsurpassed sauce for potato gnocchi but it is also delicious with factory-made pasta in such shapes as spaghetti, penne, or rigatoni. Serve with grated parmesan.

— Recipe from Essentials of Classic Italian Cooking: 30th Anniversary Edition, by Marcella Hazan.