Instructions

• Open the 124-ounce can of whole tomatoes and pour the tomatoes and their juices into a heavy medium-sized saucepan. Add the 5 tablespoons unsalted butter and the peeled, halved medium yellow onion.
• Place the pan over medium heat and bring the mixture to a simmer (small bubbles breaking the surface). Once it reaches a simmer, reduce the heat to low so the sauce maintains a gentle, steady simmer. Leave the pan uncovered.
• Simmer about 45 minutes, stirring occasionally with a wooden spoon. As you stir, gently crush the tomatoes against the side of the pan to break them up. Continue until you can see butter droplets separate and float free from the tomatoes.
• Use the wooden spoon to lift out the onion halves and discard them.
• Taste the sauce and, if desired, season with salt to taste. Serve with your favorite pasta.