Need a quick, last-minute tomato sauce? Here it is! Sam & Harry
2 pounds fresh tomatoes
1/2 stick sweet butter
1 medium onion, peeled and halved
1 bay leaf
1 tablespoon olive oil
Peel, quarter, and seed the tomatoes and squeeze out any juice. Cut into 1/2-inch chunks and place in a small stockpot with the butter and onion. Simmer over medium-low heat for 30 to 45 minutes. Discard the bay leaf. Remove the onion, thinly slice it, sauté it in 1 tablespoon olive oil over medium heat, and return it to the sauce.
Makes 2 cups.