Tomato Sauce with Butter & Onion
The English Kitchen
The English Kitchen
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Ingredients

  • 480 g canned imported Italian tomatoes, cut up with their juice (2 cups)
  • (alternately you can use 2 pounds (900g) fresh ripe tomatoes, blanched, peeled and cut into chunks)
  • 70 g butter (5 TBS)
  • 1 medium onion, peeled and cut in half
  • salt
  • 1 to 1 1/2 pounds pasta, cooked, for serving

Instructions

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