Yield: Sauce for 1 pound pasta

 

2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups

canned imported Italian tomatoes, cut up, with their juice

5 tablespoons butter

1 onion, peeled and cut in half

Salt to taste

 

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

2. 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.

3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.