- 28 oz
- tomatoes (whole peeled plum, no salt or herbs added)
- 5 T
- butter (unsalted)
- onion (small, white, peeled and cut in half stem to core)
This is Marcella Hazan's classic recipe for tomato sauce. It calls for just four ingredients and is celebrated for its simplicity and surprisingly rich flavor.
Place the tomatoes, butter and halved onion in a 3-quart saucepan over medium hightheat. Add a pinch of salt and bring to a simmer, then lower the heat. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove the onion and reserve for another use or discard.
Serve over hot pasta.