Buttered Tomato pasta

This is a very simple, very tasty sauce!

Serves 4 as a main course, 6 as a starter

6 tablespoons best quality organic butter
1 medium organic onion, peeled, cut in half
1 28-ounce can organic tomatoes with juice (there are hardly any ingredients in this sauce, so show off your good tomatoes!)
fresh garlic (optional)

1. In a medium saucepan, melt the butter over medium low heat and add the onion halves, cut-side down. Add a clove or two of garlic. (if you like)

2. Crush the tomatoes by hand in a mixing bowl, If the tomatoes are really firm and not coming apart, chop them up or puree them. (Or puree them after the sauce is cooked if necessary, which I prefer because it also re-emulsifies the butter.) Let the onion start to sizzle, Scatter the crushed tomatoes around the onion, and when they’re all in there, pour in the tomato juice.  

3. Turn the heat up, bringing the liquid up to simmer, then turn it down so that it cooks slowly, uncovered, with very gentle but persistent bubbles. Season lightly with salt and simmer 45 minutes, stirring occasionally.

I serve this with organic whole wheat thin spaghetti top with some organic parmesan cheese and maybe some basil if I have it.  I had extra turkey meatballs I made so cooked those up and added it but you  can definitely eat this alone!