A bonus? This freezes and reheats well.
Tomato Sauce with Butter
2 lb ripe plum tomatoes (or 2 cups canned work as well)
1/4 lb butter, cut into 8 pieces
1 med. onion, peeled and quartered
1 med. carrot peeled and quartered
1/4 tsp. sugar
1 1/2 tsp. salt
If using fresh tomatoes, wash and cut in half and cook over low heat in a covered pan for 15 minutes. Put through a food mill to have a fine puree. If using canned tomatoes, measure 2 cups into a food mill along with about 1/2 cup of the juice and process for a fine puree (or press through a sieve to puree and remove seeds).
In a medium saucepan, put butter, onion, carrot, sugar and salt. Add tomato puree. Simmer over low heat for 40 minutes uncovered. Stir frequently and make sure it doesn't turn to a boil. Add more salt if needed and serve over pasta.
