2 C. tomatoes, in addition to their juices (for example, a 28-oz. can of San Marzano whole peeled tomatoes)
5 tsp. 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.