Marcella Hazan’s Tomato Sauce

Marcella Hazan’s Tomato Sauce

AuthorJulie

1-2 cans 28 oz (796 mL) can good-quality whole tomatoes, preferably San Marzano
1/3 cup butter
1 medium yellow onion, peeled and halved
salt, to taste

1

Put the tomatoes, butter and onion in a pot over medium heat. Once it starts to bubble, turn the heat down to medium-low and simmer for about 45 minutes. Put a lid on if you don't want any red spatters in the vicinity of the pot. Stir occasionally, squishing the tomatoes against the side of the pot with your spoon.

2

Fish out the onion halves (or leave it in and puree the lot) and if you like, blend until smooth with a hand-held immersion blender. Serve hot, ladled over spaghetti.

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Ingredients

 1-2 cans 28 oz (796 mL) can good-quality whole tomatoes, preferably San Marzano
 1/3 cup butter
 1 medium yellow onion, peeled and halved
 salt, to taste

Directions

1

Put the tomatoes, butter and onion in a pot over medium heat. Once it starts to bubble, turn the heat down to medium-low and simmer for about 45 minutes. Put a lid on if you don't want any red spatters in the vicinity of the pot. Stir occasionally, squishing the tomatoes against the side of the pot with your spoon.

2

Fish out the onion halves (or leave it in and puree the lot) and if you like, blend until smooth with a hand-held immersion blender. Serve hot, ladled over spaghetti.

Marcella Hazan’s Tomato Sauce
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