Marcella Hazan’s Tomato Sauce



Marcella Hazan’s Tomato Sauce

Serves 6, enough to sauce 1 to 1 1/2 pounds pasta

  • 2 pounds tomatoes, or 2 cups canned imported Italian tomatoes, cut up, with juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt to taste

Combine the tomatoes and juice in a saucepan, add the butter, onion, and a pinch of salt.

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.

Discard the onion before tossing the sauce with pasta. Serve with freshly grated Parmigiano-Reggiano cheese for the table.

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