The most famous tomato sauce on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. Editor's note: Marcella called for 2 cups of tomatoes when using canned, but feel free to use a whole 28-ounce can (closer to 3 cups), if you like. You can scale up the butter and onion, if you like, or don't—it's genius either way.
Category: Main Dish
Cuisine: not set
2 pounds fresh ripe tomatoes, prepared as described below, or 2 cups canned imp
5 tablespoons butter
1 medium onion peeled and cut in half
Salt to taste
fresh ripe plum tomatoes (or other varieties, if they are equally rip
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