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Categories:Viewed: 48 - Published at: 7 years ago
Ingredients
- 2 pounds fresh, ripe tomatoes, prepared as described below, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt
- 1 to 1 1/2 pounds pasta
- Freshly grated parmigiano-reggiano cheese for the table
Method
- Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.
- Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon.
- Taste and correct for salt.
- Discard the onion before tossing the sauce with pasta.
