Cut the onion in half so that some of the root end is still attached to each half. Peel both halves. Put the tomatoes in a heavy saucepan with the onion, olive oil and butter.
Bring to a boil over a medium heat, then reduce heat to medium low and simmer, uncovered for 45 minutes, stirring occasionally and breaking the tomatoes up with a spoon.
Remove and discard the onion. Season with salt and pepper to taste.
Makes about 2 cups sauce
Makes 4 servings
Serving size: about ½ cup
Per serving: Calories 162; Total Fat 13g; (Sat Fat 3g, Mono Fat 8g, Poly Fat 2g); Protein 2g; Carb 10g; Fiber 2g; Cholesterol 8mg; Sodium 424mg
Excellent source of: Vitamin C
Good source of: Vitamin A
Ingredients
1 medium onion
1 28-ounce can canned whole, peeled tomatoes
3 tablespoons olive oil
1 tablespoon unsalted butter
Salt and freshly ground pepper to taste
