• 1 (28-ounce) can peeled plum tomatoes, no salt or herbs added
  • 5 tablespoons unsalted butter
  • 1 small white onion, peeled and cut in half
  • Kosher salt


  1. Wash your hands.
  2. Put a 3-quart saucepan over medium-high heat. Add the tomatoes, butter, onion halves, and a pinch of salt. Bring to a simmer, and then lower the heat.
  3. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion.
  4. Serve over hot pasta with Parmesan and black pepper, if desired.