Italian Tomato Sauce

3 lbs tomatoes, preferably Italian Romas*
2 Tbs butter
2 Tbs olive oil
1 medium sweet yellow onion, peeled and halved

Blanch, peel and seed tomatoes
Cut tomatoes in half lengthwise and set aside
Warm butter and olive oil in a heavy bottom pot large enough to accommodate all ingredients
Add romas and onion halves
Cook over medium heat until the tomatoes begin to break down and release their juice
Reduce to a simmer
Let cook, stirring occasionally and breaking up large tomatoes, for 2-3 hours or until tomatoes have broken down/become softened
Fish out large onion bits and discard
Serve rustic style (chunky) or puree to a smooth sauce

* Fresh romas or heirloom tomatoes are best. A second choice is canned Italian San Marzano Tomatoes. Just please don’t use the fresh ‘tomatoes’ in the grocery store in winter. They have no taste.

Variation
If you prefer, you can also dice the onion and even add minced garlic. Cook them in the butter/olive oil until golden and then add the tomatoes. You will then leave these ingredients in the sauce for serving.