Tomato Sauce

You can, without a doubt, use pureed or crushed tomatoes as I did in this recipe. Reduce the cook time to 35 minutes and don’t worry about crushing the tomatoes against the side of the pot.


Ingredients
28 oz canned whole peeled tomatoes
5 tbsp unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste

Directions
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste.  I actually chopped up some of the onions and left them in the sauce.

Serve with spaghetti, with or without grated Parmesan cheese.