Marcella Hazan's Tomato Sauce The New York Times Yield: enough for 1 pound of pasta 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 Tbsp. butter 1 onion, peeled and cut in half Salt Combine the tomatoes, their juices, the butter and the onion halves in a saucepan., Add a pinch or two of salt. 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. Discard the onion befoe tossing the sauce with pasta.

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