Marcella Hazan's Tomato Sauce Recipe*

I HAVE NOT MADE YET

Recipe taken from NYT cooking.  Somewhat inspired by The Bear. Read an article that The Bear took inspiration from this recipe.

Ingredients:

-2 cups tomatoes, in addition to their juiced (for ex, a 28 oz can of San Marzano whole peeled tomatoes)

-5 Tbsp butter

-1 onion, peeled and cut in half

-salt

Directions:

1. Combine the tomatoes, their juices, the butter and onion halves in a saucepan. Add a pinch or two of salt.

2. Place over medium heat and bring to a summer.  Cook, uncovered, for about 45 min.  Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta.  This recipe makes enough sauce for a pound of pasta.

Notes from commenters:

Recipe from first ed of the Classic Italian cookbook (1973) calls for 2 lbs tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 tsp granulated sugar.  

Leave the ends of onion intact and halve it end to end instead of at the equator and the onion will stay together.