Italian Tomato Sauce
|Fresh tomatoes/1 can, 28 ounce tomatoes, finely cut up||2 Pound, cut up (6 Medium)|
|Hot cooked pasta||8 Ounce|
Melt butter; add fresh or undrained canned tomatoes, salt, and pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 45 minutes or till desired consistency, stirring occasionally.
If using fresh tomatoes, pass through food mill or sieve.
Discard skins and seeds.
Serve sauce with pasta.
Pass cheese, if desired.