Categories: sauces
Ingredients
- 2 lbs fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
- 5 Tbsp butter
- 1 medium onion, peeled and cut in half
- Salt to taste
Directions
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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.
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Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
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Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiana-reggiano cheese for the table.