Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

mango ginger stilton – cow milk, studded with ginger and mango

delice pommard – goat milk, chevre rolled in mustard husks

black diamond – cow milk, aged two years

I replace it with an IOGEAR MiniView DVI KVM, GCS1782, and could not be happier. It has a better form factor,and enough space on the back for all the connections. It also has way more connections, 7.1 channel audio, and an auxiliary usb connector.

“Your Desktop has improved, now level 7.”