Tomato Butter Sauce

This tomato, butter and onion sauce unfailingly elicits feelings of comfort and well-being. Its ability to wash away fatigue and anxiety is almost miraculous and its preparation borders on alchemy. Who would think that simply putting tomatoes, a peeled halved onion, butter and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness? In my freezer there is always a batch, ready to be defrosted and enjoyed in the time it takes to cook some pasta.

8 Tbsp. butter, cubed
¼ tsp. sugar
1 (28 oz) can whole, peeled tomatoes in juice, crushed by hand
1 medium yellow onion, peeled and quartered lengthwise
sea salt
black pepper, freshly ground

Bring butter, sugar, tomatoes, and onion, to a boil in a 4 qt saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavours meld and sauce is slightly reduced, about 45 minutes.

Discard onion and season the sauce with salt and pepper before serving.

Makes 3 cups.