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Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan
Hazan calls for imported Italian plum tomatoes, such as San Marzano, but mine were domestically grown, and the sauce still tasted like Italy to me. The key is that the tomatoes taste good, dense and full of flavor, whatever type you use.
2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)
5 Tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste
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