Such a brilliant sauce with so little effort! Who knows why she tried this but this sauce is one of the most raved about recipes on Food52…whole tomatoes, onion, butter, time – enjoy!

Tomato Sauce (Marcella Hazan’s)

2 lbs. fresh tomatoes – please see Marcella’s recipe for how to prepare them OR 1 can (796 mL/28 oz) San Marzano whole tomatoes (I have my favorite from our local Italian Grocery Store)

5 T. butter

1 medium onion, peeled and quartered

salt to taste

serve on your favorite pasta with a lot of freshly grated cheese

Stir everything into a large pot (large because you should double this recipe if you’re taking the time to make it!), and gently simmer for about 45 minutes until the sauce has thickened to a consistency that you wish.

Stir occasionally, breaking up the tomato as you go and taste for salt. This should be enough sauce for 1 pound of pasta, but I had doubled the recipe and used it for spaghetti and meatballs. There is a lot of talk about whether or not the onions should be included when serving the sauce, and we all agreed that they must stay!

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