This recipe has been written and blogged about extensively. I don’t have anything particularly new to add to it. It’s perfect as is.
Marcella Hazan’s mother perfected this recipe and I’m not one to mess with perfection. This tomato sauce is lovely in its simplicity. Just 3 ingredients, and you probably have all of them. You can easily double or triple it. And it can be frozen and thawed for meals yet to come.
Even my red-sauce hating husband is a convert. For you busy parents – make this on the weekend and rewarm it with some pasta for an ultra-fast meal.
Hazan family simple tomato sauce
1 28-oz can tomatoes: diced or whole*
5 Tbsp butter
1 sweet onion, skinned and halved
Coarse salt to taste
Combine tomatoes, butter and halved onion in a Dutch oven or large non-reactive pot.
Heat to boiling. Reduce heat to low and cook for ~45 minutes. Sauce should reduce somewhat. Discard onion and add salt to taste.
*San Marzanos are especially delicious, but certainly not required.
Note: This recipe can be successfully doubled or tripled. I typically will reduce the sauce for longer times – 1½ to 2 hours.