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Place tomatoes, butter and ½ of an onion (peeled, but do not chop, just sit the entire half in, cut side down) into a medium to large heavy bottomed sauce pan. Heat over medium until tomatoes start to bubble. Then reduce heat and simmer on low.
Cook, stirring every 10-15 minutes. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Remove onion (you can save to reuse if desired). If desired, use an immersion blender to blend smooth. Serve immediately.