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Combine the tomatoes, their juices, the butter and the onion halves in a saucepan.
Add a pinch or two of salt.
Place over medium heat and bring to a simmer.
Cook, uncovered, for about 45 minutes.
Stir occasionally, mashing any large pieces of tomato with a spoon.
Add salt as needed.
Discard the onion before tossing the sauce with pasta.