Everyone has favourite pasta sauces; this is one of ours from ‘The Essentials of Classic Italian Cooking’ by Marcella Hazan.
Tomato Sauce with Onion and Butter
2 lbs fresh ripe tomatoes, skins removed and roughly chopped
5 tablespoons butter
1 medium onion, peeled and cut in half
1 to 1½ pounds pasta
freshly grated parmigiano reggiano for the table
Put fresh prepared tomatoes in a saucepan, add the butter, onion, and salt and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. Stir from time to time, mashing any large pieces of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with the pasta.