For the Sauce

• 2pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
• 5tablespoons butter
• 1medium onion, peeled and cut in half
• Salt to taste

Making Fresh Tomatoes Ready for Sauce

• Fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)

Instructions

For the Sauce

1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
3. Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

Making Fresh Tomatoes Ready for Sauce

1. The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.
2. The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.
3. The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.

Notes

1. If you read the notes on the Food 52 web page for this recipe, you will find over 200+ comments, many people dislike the recipe and an equally number love the recipe. We found that it is important to cook the recipe not following the cooking times as absolute rules but as guidelines (as always). When we triggered 45 minutes, the sauce was still bland and flavorless, but we continued to cook down the tomatoes for another 20 minutes and around 1 hour 5 minutes the flavors finally had melded together properly. This could very well be from the tomatoes we used (Mexican Roma) or that we are cooking at 8,000 feet in elevation.
2. We like our tomato sauce on the stronger side so we added four cloves of garlic, diced using a micro-planer.

Source: Food 52

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