Tomato Sauce with Butter

My favorite palsta saulce for real, y'all

2 lbs. ripe plum tomatoes or 2 C canned Italian tomatoes
¼ lb butter, cut into 8 pieces
1 med onion, peeled and quartered
1 med carrot, peeled and quartered
¼ tsp sugar
1 ½ tsp salt


If using fresh tomatoes, wash them well, cut each in half and cook over low heat in a covered pan for 15 minutes. Put them through a food processor to have a fine puree. If using canned tomatoes, measure 2 cups into a food processor along with about ½ cup of juice in the can and process for a fine puree.

In a medium saucepan, place the butter, onion, and carrot pieces, sugar , and salt. Add the tomato puree. Over low heat simmer for 40 minutes, uncovered. Stir frequently and be sure the simmer does not turn to a boil.

Remove onion and carrot pieces, adjust sauce for salt seasoning, and serve over freshly cooked pasta. (I think it's better if you puree the onion and carrot with the tomato sauce after cooking.)

This sauce may be made ahead and frozen. Toss lightly with penne or butterfly pasta. Serves four.