Tomato Sauce With Onion and Butter

Ingredients

• 2 pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juice
• 5 tablespoons butter
• 1 medium onion, peeled and cut in half
• Salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    117 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 25 milligrams cholesterol; 176 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings (enough for 1 1/2 pounds pasta)

Preparation

1. Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
2. Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.

• * To blanch fresh tomatoes: Drop the tomatoes in boiling water for about a minute. Drain; as soon as they are cool enough to handle, skin them, cut the core out and roughly chop.

About 1 hour