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There is something magical about Marcella Hazan’s tomato sauce This classic Italian recipe uses just a few humble ingredients but delivers such rich flavor it became an instant favorite in my kitchen The aroma of tomatoes and butter simmering fills the house with comfort and nostalgia and I keep coming back to it whenever I need a foolproof pasta topper or a simple base for other dishes
The first time I made this I could not believe such a simple simmer could make a sauce so lavish My picky eater now requests it over any other
Ingredients
- Canned whole tomatoes: Best for flavor and consistency If using fresh make sure they are ripe and peel them for smoothness
- Yellow onion: Adds sweet flavor without dominating Slice in half for easy removal after simmering
- Unsalted butter: Ultimate secret for silkiness and mellow flavor European style butter adds richness
- Kosher salt: Brings out all the tomato sweetness and balances the sauce Use flaky sea salt if that’s what you have
- Choose high quality tomatoes: San Marzano if possible and real butter for the best result
Instructions
- Prepare the Ingredients:
- Set aside two cups tomatoes halve the onion and measure butter and salt Quality ingredients truly make the difference
- Combine in Saucepan:
- Place tomatoes with juice onion halves butter and salt in a heavy bottom saucepan This layering ensures every component flavors the sauce as it simmers
- Simmer Slow and Low:
- Set the pot over low heat and leave it uncovered Simmer gently for about one hour Stir every fifteen minutes and gently mash tomatoes against the side of the pan to encourage a creamy texture
- Remove Onion Finish Sauce:
- Lift out onion halves with tongs or a slotted spoon Taste and adjust salt if needed The sauce will be thick and glossy
- Serve or Store:
- Use right away tossed with pasta or cooled and refrigerated for a few days The flavor deepens as it sits
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The way the onion perfumes without overpowering is a little kitchen trick I adore My kids love when I mash up the leftover onion and add it to their pasta for extra goodness Nothing goes to waste
Storage Tips
Let the sauce cool completely before refrigerating Store in an airtight container for up to five days It actually tastes better the next day thanks to melding flavors You can freeze it in small portions for up to three months
Ingredient Substitutions
If you only have salted butter just reduce the added salt Fresh plum tomatoes work beautifully in summer Chop and simmer a bit longer for the flavors to develop If yellow onion is unavailable try sweet or white onion for a gentle twist
Serving Suggestions
Toss it simply with hot pasta or use this sauce over gnocchi or ravioli My favorite is to pour it over warm toasted bread as an appetizer A spoonful also brings a gourmet touch to soups or as a spread for sandwiches
Cultural Origins
Marcella Hazan was an Italian food writing legend who introduced many home cooks to the elegance of straightforward Italian flavors This sauce is the epitome of Italian cucina povera making the most of what you have on hand with stunning results
Seasonal Adaptations
Summer brings the best ripe tomatoes so always use fresh when you can In winter stick with high quality canned You can add a tiny pinch of red pepper flakes for a warming kick Throw in a sprig of basil at the end if you love fresh herbs A spoonful of the sauce makes an ideal pizza base
Success Stories
Every cook I know who tries this raves over the simplicity and flavor My neighbor uses it as a dipping sauce for garlic knots and says it reminds her of growing up in southern Italy When I taught this recipe to my niece she served it at her first dinner party and got rave reviews
Freezer Meal Conversion
This recipe freezes beautifully Pour portions into zip top freezer bags or small containers and freeze flat for quick thawing Pop it straight into a hot pan to reheat and your weeknight meal is halfway done
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Let patience guide you for this iconic sauce The minimalist approach yields surprisingly rich results every time
Frequently Asked Questions
- → Can I use fresh tomatoes instead of canned?
Yes, blanched and peeled fresh tomatoes work well and enhance the sauce's natural flavor.
- → Why is the onion kept in halves and removed?
The onion infuses gentle sweetness and savory depth as it simmers, then is discarded for a smooth texture.
- → What type of butter is best?
Unsalted butter is ideal, letting you adjust salt levels and enjoy a creamy, finished sauce.
- → How long does the sauce keep?
The sauce can be refrigerated in an airtight container for up to 5 days.
- → Can it be frozen for later use?
Yes, freezing in small portions works great for easy weeknight meals or quick pasta dinners.