Marcella Hazan’s Tomato Sauce
Updated Aug. 4, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5tablespoons butter
- 1onion, peeled and cut in half
- Salt
Nutritional analysis per serving (4 servings)
153 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Step 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.
- Step 3
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Private Notes
Comments
Such endless tinkering! My daughter turned me on to this. She said that its simplicity allows the primary ingredients--the tomatoes and the pasta--to shine. The onion is a whisper, not a shout (or, God forbid, a partner with garlic in a mugging). The butter, astonishingly, adds an unctuousness, a luxurious velvety taste and feel that perfectly complement the tomatoes.
If anyone else had told me this, I would have reached for my herb garden, the olive oil. But I trust her, and she was right.
The recipe from the first edition of The Classic Italian Cookbook (1973) calls for 2 lbs of tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 teaspoon granulated sugar. I can't imagine why the amount of butter has been reduced from 8 tablespoons to 5 tablespoons. Stick with the original.
I don't know why you would want to discard the onion. Eating it is one of the highlights of this dish!
The one true pasta sauce! And a 28oz can of whole peeled tomatoes works wonders in this recipe. Honestly, so so simple, and yet utterly divine.
I need no other pasta sauce. It's the perfect complement to pasta. I don't even remove the onion, much less discard it. if I did remove it, I would use it in eggs or soup or anything else that needs cooked onion. Use the best tomatoes you can. I was happy to find a pre-tariff can of whole Cento San Marzanos. But even if all I had were the store brand I would still make the sauce. Top the sauced pasta with whatever, if you really think you need to to: sauted mushrooms, sausage, greens, red pepper flakes, Parmesan, Pecorino Romano, olives. But the pasta and this sauce are crazy good unadorned.
I’ve been making this pasta for over 10 years now and it’s still a favourite. If you’re missing an onion, 2-3 shallots will do.