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Peel the onion and cut it in half. In a pot over medium heat, bring the tomatoes, butter and onion to a simmer. If you can get them, use San Marzano tomatoes. Simmer for 45 minutes. Stir occasionally, crushing the tomatoes on the side of the pot. Discard the onion. Season to taste. You may not need to add any salt, especially if using canned tomatoes that are salted. Enjoy, for example with a bowl of pasta, optionally sprinkled with some freshly grated parmesan. # Meal Prep Tip You can store the sauce in an airtight container. It will keep for up to two weeks in the fridge or 6 months in the freezer. For best results, thaw overnight before reheating.
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