Sometimes a recipe so superior comes into my life (this time from my friend and chef extraordinaire Amie Bailey!), that I just sit and wonder how is it possible I missed this one?  Doing a quick google search it seems I must be the only person because apparently this is one of the most favored Marcella Hazan recipes, the simplest, most delicious tomato sauce I have ever made!  Nigel and I ate every bit of this, and had there been more, we would have gladly eaten that too.  So simple, so delicious, and such a great way to use the bounty of summer tomatoes! Buon Appetito!

2 cups Tomatoes, I used Shady Ladies - Romas would be great, peeled, but left whole

5 TB Butter

1 Onion, peeled and cut in half

Salt

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan.  Add a pinch or two of salt.  Place over medium heat and bring to a simmer.  Cook, uncovered, for about 45 minutes.  Stir occasionally, mashing any large pieces of tomato with a spoon.  Add salt as needed.  Discard the onion before tossing the sauce with pasta.  This recipe makes enough sauce for a pound of pasta.