Marcella Hazan’s Tomato Sauce

Bill Holsinger-Robinson (CC-BY)

(recipe source)

  • 2 cups tomatoes, in addition to their juices
  • 5 Tbs butter
  • 1 onion, peeled and cut in half
  • Salt

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

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2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Servings: 4

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