From the queen of Italian cooking, this is one of the most iconic tomato sauce recipes ever.
5 tablespoons butterFreshly grated Parmigiano-Reggiano cheese for servingPut the tomatoes in a saucepan. Add the butter, onion, and salt. Cook, uncovered, at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomato.
Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and adjust for salt. Discard the onion, then toss the sauce with pasta. Serve with grated Parmesan.The finished sauce may be frozen. Make sure to remove and discard the onion before freezing.
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