Marcella Hazan's Tomato Sauce

A friend of mine brought this recipe to my attention and told me how wonderful it was. Ironically it is one I passed over many many times in a cookbook of Marcella's that use regularly. Last night we were having stuffed peppers so instead of making my sauce, which takes most of the day to simmer, I decided to make this. It was a BIG winner with both Mike and I. It is not a substitute for my slow simmering marinara sauce, but it's the best quick sauce I have ever had. I would be interested in feedback from anyone who makes this!!! 

• 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
• 5 tablespoons butter
• 1 onion, peeled and cut in half
• salt

PREPARATION

1.

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

2.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.