Fud

Marcella Hazan’s Tomato Sauce

Bestest, simplest tomato sauce. Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan.

1 (28-oz) can whole plum tomatoes (San Marzano, if you can find), roughly chopped with their juices OR diced tomatoes from Trader Joe's
5 Tbsp salted butter
1 medium yellow onion, peeled and halved

Heat a heavy, medium saucepan over medium heat.
Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer.
Cook for 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally.
Discard the onion. Serve over cooked pasta.
Note: if you use salted butter and also heavily salt the boiling pasta water, you won't need to add any additional salt to the sauce. Taste and adjust with more salt if needed.