Ravioli con Burro E Pomodoro (Butter and Tomato)

2 lbs fresh ripe plum tomatoes, peeled, seeded and coarsely chopped, or 3 C. Canned whole tomatoes with juice, coarsely chopped ( I recommend San Marzano tomatoes)

6 Tb butter

1 medium-sized onion, peeled and cut in half

salt

4 TB parmigiano-reggiano cheese, grated

Put everything except cheese in a saucepan and simmer on low for 20-40 minutes or until tomatoes have reduced and separated from the butter.  Remove from the heat and set aside, discarding the onion halves.

Use 1 lb of ravioli (any filling you like).  Boil according to directions. Drain and toss gently with the sauce.  Top with grated cheese.

Hazan Recipe-This is an easy every day sauce.