tomato sauce with onion and butter

Wow, another post.  That's four in a row.  I guess I'm making up for my bad blogging last week.
I felt it was time for another recipe and wanted to share what I made last night for supper.  This is a simple and pure tomato sauce from a great cookbook, Essentials of Classic Italian Cooking by Marcella Hazan.  This is one of those cookbooks that often gets listed as a favorite and must have for any kitchen.  I personally love this sauce because of its simplicity and ease to make.  But it is not a spunky, complex tasting tomato sauce, so don't expect that if you make it.  Frankly it was the perfect thing to make when I needed to be at Jesse's side all day (see previous post).  Plus, I haven't been able to go to the grocery store to pick up any groceries (also see previous post).

Here's what you need...  28 oz. can of plum tomatoes (San Marzano if you can get them), cut up, 5 tablespoons butter (I ended up using a bit less), 1 medium onion, peeled and cut in half, salt, 1 to 1 1/2 pounds pasta.

Put the canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered for a very slow, steady simmer for 45 minutes, 

or until the fat floats free from the tomato.  Stir from time to time, mashing any larger piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.

Serve with freshly grated parmigiano-reggiano cheese.  (I happened to have some fresh boccoccini cheese, so chose to tear them up in small pieces, scattered them on the hot sauce and sprinkle with freshly chopped basil.   I'm not sure what Marcella Hazan would say about this, but I REALLY liked it this way.

Tomato Sauce with Onion and Butter - from Essentials of Classic Italian Cooking by Marcella Hazan

2 pounds fresh, ripe tomatoes or 28 oz. can imported Italian plum tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
salt
1 to 1 1/2 pounds pasta (spaghetti, penne or rigatoni are suggested)
freshly grated parmiagiano-reggiano cheese for the table

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 piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.