- 28-ounce can of San Marzano whole peeled tomatoes
- 5 tablespoons butter
- 1 onion, diced
- Combine tomatoes, their juices, butter and onions 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.
- This recipe makes enough sauce for a pound of pasta.
via NY Times Cooking