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Place tomatoes, their juice, butter, and onion halves in a 4–5-quart saucepan.
Add salt to taste.
Bring to medium heat; when bubbling, lower heat and simmer gently.
Stir every 10–15 minutes, mashing tomatoes with the back of a spoon.
Simmer 45 minutes, until sauce thickens and butter separates.
Remove onion. Adjust seasoning if needed.
For a smoother sauce, mash or blend gently.
Serve hot over cooked pasta; garnish with freshly grated Parmesan.