2poundsripe tomatoes or 3 cups canned whole peeled tomatoes with their juice
1medium sweet yellow onion
5tablespoonsbutter
1 ΒΌteaspoonsalt
β cupgrated Parmesan cheese
1lbspaghetti or pasta of choice
Instructions
If using fresh tomatoes, peel them.
Coarsely chop the fresh or canned tomatoes.
Trim both ends of the onion; peel it and cut in half lengthwise.
Put the tomatoes, onion, butter and salt in a 4 to 5 quart saucepan over medium heat.
When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.
Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot.
The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Notes
When you toss pasta with sauce, add about β cup freshly grated Parmigiano-Reggiano.