NY Times pasta sauce

From the New York Times Cooking site. There are over 13,000 ratings as of summer 2024 and an average of 5 out of 5 stars. Lots of comments include other suggestions...

Makes enough sauce for a pound of pasta, about 4 servings.

INGREDIENTS
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 Tbl butter
1 onion, peeled and cut in half
Salt

PREPARATION

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan.

2. Add a pinch or two of salt.

3. Place over medium heat and bring to a simmer.

4. Cook, uncovered, for about 45 minutes, stirring occasionally and mashing any large pieces of tomato with a spoon.

5. Add salt as needed.

6. Discard the onion before tossing the sauce with pasta.