Marcella Hazan’s 4-Ingredient Tomato Sauce

This January, I went through my recipe repertoire to pull out some of the most useful ones I’ve come across this past year. One of them is Marcella Hazan’s simple tomato sauce – made with canned tomatoes, onion and butter, it’s among the best classic red sauces I’ve ever had. Once you’ve had the satisfaction of simmering a pot, you may never go back to the jarred stuff. I love warming the kitchen on a cold Sunday with a pot of real tomato sauce, perfect for stashing in the fridge for meals all week long – or in the freezer for the month.

The original recipe calls for plum tomatoes packed in extra puree – if you can find it, use it. When I double this (which is what I usually do) I use 1 can of plum tomatoes and 1 of pureed tomatoes – it works perfectly.

Marcella Hazan’s Tomato Sauce

Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, via The Kitchn, Patent and the Pantry, Food52 and a bunch of other great food blogs.

1 28 oz. can plum tomatoes
5 Tbsp butter
1 small white onion, peeled and cut in half
a big pinch of coarse salt

In a large saucepan or small pot, bring the tomatoes, butter, onion and salt to a simmer. Cook, crushing the tomatoes lightly with the back of a spoon, for about 45 minutes. Remove and discard the onion. Or puree the lot – onion and all – until perfectly smooth.

Serve over hot pasta with Parmesan. Serves 6.

You can find Julie’s recipes and ideas at her blog, Dinner with Julie. You can also join her on Facebook, Twitter and Pinterest, or find more of her posts at the Family Kitchen.

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