Cut the onion in fifty percent to make sure that some of the root end is still connected to each fifty percent. Peel both halves. Place the tomatoes in a heavy pan with the onion, olive oil as well as butter.
Offer a boil over a medium warm, then lower warmth to medium low and also simmer, uncovered for 45 minutes, stirring occasionally as well as breaking the tomatoes up with a spoon.
Discard the onion and also remove. Period with salt and pepper to taste.
Makes about 2 cups sauce
Makes 4 servings
Serving size: about 1/2 mug
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
Exceptional source of: Vitamin C
Good source of: Vitamin A
Ingredients
1 tool onion
1 28-ounce can canned whole, peeled off tomatoes
3 tablespoons olive oil
1 tbsp saltless butter
Salt and also freshly ground pepper to taste