Sunday Sauce

This is my Sunday sauce, closely followed from The Parsley Thief. It is so simple and so belly filling, it is worth the hour it takes to make. I start with the best whole, peeled canned tomatoes, 3 tablespoons of butter, one white onion, and salt and pepper. That is it. The most time consuming part is chopping up the tomatoes, but if you have a food processor, consider that step a flash!

Sunday Sauce

1 28oz. can of high quality whole, peeled tomatoes
one white onion [peeled and sliced in half]
3 tablespoons of butter
kosher salt and freshly ground black pepper

[1] Chop the tomatoes to the desired coarseness of your sauce. [this is where you can use a food processor to speed up the process]

[2] Place chopped tomatoes and their sauce from the can in a medium sauce pan. Turn the heat on to medium.

[3] Slice a white onion in half, trying to keep it whole and place inside the pot with the chopped tomatoes.

[4] Place three tablespoons of butter in with the chopped tomatoes and onion pieces. Season with salt and pepper.

[5] Once the sauce starts to summer, turn the heat down to medium and cook for 45 minutes. Stirring every few minutes or so.

[6] When the sauce is done, throw on a pot of boiling water, toss in your favorite pasta, and cook according to package directions. Drain.

[7] Remove the onion halves from the sauce. Stir the tomato sauce once more. Spoon over the cooked pasta. Add spinach greens and grated cheese. Serve.