An Adaptation Of Marcella Hazan'S Tomato Sauce With Onion & Butter

• 2 cups San Marzano canned tomatoes with juice
• 5 tablespoons Unsalted Butter
• 1 Medium white onion - thinly sliced
• 3/4 teaspoon Fennel seeds
• 8-10 Basil leaves, torn
• 1 teaspoon Coarse salt

1. 1.telt butter is a saucepan and add fennel seeds. Saute and stir for a minute.
2. 2.tdd the canned tomatoes with the juice, salt, and place the onion halves upside down. Cook uncovered on a low flame for 40-45 minutes.
3. 3.take sure to stir and mash the tomatoes with the back of a ladle every few minutes. The sauce should have a creamy consistency when done with signs of the fat appearing on top.
4. 4.temove the onion halves, check for salt and stir in the basil leaves before tossing the sauce with your favorite al dente pasta. Of course, serve with generous sprinkles of freshly grated parmesan.

san, butter, white onion, fennel seeds, basil, salt

Taken from food52.com/recipes/81071-an-adaptation-of-marcella-hazan-s-tomato-sauce-with-onion-butter (may not work)