2 large cans of whole tomatoes (or your home canned tomatoes)
1 sweet onion, cut in half
1/2 cup of butter
In a large stock pot, place the tomatoes, onion and half the butter. Let simmer on medium temperature for about 1 hour. Then slowly add the rest of the butter, 1 Tablespoon at a time. The longer the sauce sits, the more the flavors absorb. Place last little bit of butter right before serving over fresh pasta.
You can pull out the onion if you wish, but I actually really like the onion with the sauce. Pull apart to serve. If freezing the sauce, remove the onion before freezing.
NOTES: This sauce can be made in about 45 minutes if you bring to a hard boil, but it taste best if simmered over 2-3 hours. Plus tomatoes are better for you the longer they simmer.