Marcella Hazan’s Tomato Sauce

This is a recipe from Marcella Hazan’s cookbook, Essentials of Classic Italian Cooking. Here are some additional articles about it:

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Marcella Hazan's Tomato Sauce

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 1 28-oz Can of Whole Peeled Tomatoes
  • 1 Medium Sweet Yellow Onion
  • 5 Tbsp Butter
  • 1 1/4 tsp Salt

Directions

  • 1)

    Coarsely chop the canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.

  • 2)

    Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

  • 3)

    Note: When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

Notes

Source: https://www.epicurious.com/recipes/food/views/my-mothers-butter-tomato-and-onion-sauce-395730