Simple Spaghetti with Tomato, Onion, and Butter Sauce

Course Mains

Servings 4

2 pounds fresh, ripe plum tomatoes, cut up
8 tablespoons butter
2 medium onion, peeled and cut in half (we slice them because we prefer to keep them in the sauce)
1 teaspoon kosher salt

Put prepared fresh tomatoes in a large saucepan, add the butter, onion, and salt. Cook uncovered at a very slow, but steady simmer for about 45 minutes, or until thickened to your liking, and the fat floats free from the tomatoes.
Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
Taste and correct for salt. Before tossing with salt, you may remove the onion (we leave it in). Serve with freshly grated parmigiano-reggiano.

Plunge fresh, ripe plum 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 course pieces.