1 large can whole peeled tomatoes- I used San Marzano
5 tablespoons unsalted butter
1 onion, cut in half
That’s it. Really. It’s a pretty tasty sauce, I usually make mine quite a bit differently, but I wanted to give this one a shot and it actually got better after it hung out in the fridge for a few days. I had the leftovers a couple days later and the sauce had really developed and was much tastier.
Put tomatoes, onion and butter in large saucepan, heat, cover, and let simmer for about 45-45 mins, occasionally stirring or smooshing the tomatoes. I used the back of a wooden spoon as Deb did, then I also used my potato masher to get some of the bigger chunks.