This tomato sauce is so simple and truly tastes as good as, if not better, than what you get at your favorite Italian spot.
128-ounce canwhole peeled San Marzano tomatoes
1medium white onioncut in half (if you have a really large one, use 1/2 or 1/4)
Add the tomatoes, onion and butter in a saucepan over medium heat. Bring the sauce to a simmer, then lower the heat to low if needed so that it simmers uncovered for 45 minutes. Stir occasionally, crushing the tomatoes with the back of a large spoon.
Discard the onion, and add salt if needed (your tomatoes may have enough salt already so that it is not even need).