Tag Archives: italian cooking
I made this tomato sauce about a month ago with no intention of posting it to my blog (hence the sparse and unartistic photo display). It is quite honestly one of the easiest things I’ve ever made, so I was hesitant to share, however I decided I couldn’t keep this 4-ingredient recipe a secret any longer.
What I realized after a quick Google search, however, is that this recipe isn’t so secret — it’s actually pretty famous. This recipe is one of many by Marcella Hazan, an Italian cooking legend. Upon her death, this recipe exploded onto the internet food scene, and even made its way into the New York Times (where I found the recipe). It is so simple and delicious, that I can’t even think of making another tomato sauce. Because the sauce is a little rich (there’s quite a lot of butter…) I served mine over Spaghetti Squash (which was great!) although I’m sure it’s pretty hard to beat real pasta.
Marcella Hazan’s Tomato Sauce – The New York Times
- 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion, peeled and cut in half
- 1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- 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.
- 3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.