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Marcella Hazan's Tomato Sauce

Marcella Hazan's Tomato Sauce

Marcella Hazan's Tomato Sauce

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Notes

While perhaps best in its most elemental state, glossed over strands of spaghetti, it could be slathered on pizza, layered in lasagna, or employed as a poaching liquid for eggs.

Marcella Hazan's Tomato Sauce

Ingredients

  1. 1 28-ounce can whole peeled tomatoes, or 2 pounds fresh tomatoes, peeled and cored
    5 tablespoons unsalted butter
    1 medium yellow onion, peeled and halved
    Salt, to taste
    Chiffonade of basil (optional)

Directions

  1. Place the tomatoes, butter, and halved onion in a medium saucepan (3 quarts or larger).
  2. Bring the sauce to a boil, then lower the heat to a simmer, and cook for 45 minutes, or until the butter droplets separate from the tomato juices. Remove the onions and reserve for another use.
  3. Using an immersion blender, pulse a few times to break up large chunks of tomato. Alternatively, run the sauce through a food mill, on the coarsest setting. Season to taste if necessary.
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