Easiest Spaghetti Sauce EVER

Ever wanted to make pasta but realize you have no spaghetti sauce? Has happened to me more than once, for sure! But, we seem to have most of the ingredients for this on hand and it's so simple and customizable that you may never buy spaghetti sauce again! Ways to customize: a couple cloves of garlic tossed in the mix (or minced garlic), a handful of fresh basil tossed in at the end, Italian seasoning, etc!

Tomato Sauce with Onion and Butter
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan


28-ounce can whole plum tomatoes (You'll want to rough these up a little with a potato masher or fork, but make sure to keep them with their juices, as they were in the can.)
5 tablespoons salted butter (You can use unsalted butter, but you'll need to salt to taste. Well, you will anyway- so just use what you have on hand.)
1 medium yellow onion, peeled and halved
S&P to taste

Heat a heavy, medium saucepan over medium heat. Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Discard the onion. Add salt and pepper to taste. Serve over cooked pasta. Done!
Note: While this recipe says to discard the onion, I like to keep it and serve it chopped on toast with a sunny-side up egg for breakfast on the weekend!