Marcella Hazan's Tomato Sauce

How I Make Marcella Hazan’s Tomato Sauce I place six large tomatoes (about 2 pounds), a yellow onion peeled and cut in half, and 5 tablespoons of salted butter in a pot. Because peeling and coring tomatoes is annoying, I don’t and it’s so good all the same. And if the tomatoes are frozen, I don't defrost them either as you can see in the image below. If using unsalted butter, I add 1 teaspoon kosher salt. Every time I've made this tomato sauce, I've thought: Maybe I should add garlic, basil, black pepper, or a little pinch of crushed red pepper flakes. And when I do, I regret it afterward. This recipe is best with just the ingredients it calls for. The sweet onions and the fat from the butter are simply a magical match for the tomatoes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

place six large tomatoes (about 2 pounds), a yellow onion peeled and cut in half, and 5 tablespoons of salted butter in a pot. Because peeling and coring tomatoes is annoying, I don’t and it’s so good all the same. And if the tomatoes are frozen, I don't defrost them either

Step 2

Set the pot over medium-low to low heat. Slowly cook uncovered for about 1 hour to 1 1/2 hours until the tomatoes and onions fall apart when poked with a spoon as shown in the image below. If starting with frozen tomatoes, I cover the pot with a lid for the first 30 minutes to help move the process along.

Step 3

Though I could stir it occasionally, there’s honestly no need to babysit this sauce. I’ve walked away to do chores around the house with a timer set. On low heat, the bottom has never burned.

Step 4

The original recipe calls for removing and discarding the onion from the sauce. I never do this. Since I don’t skin or core the tomatoes and prefer my sauce smooth, I stick an immersion blender into the pot to blend the tomatoes and onions. The resulting sauce is thick and deeply flavorful. No wonder this is the only recipe I'll ever make.

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