Tomato Sauce with Butter and Onion -

An easy and out of this world delicious tomato sauce from Marcella Hazan, a legend in Italian cooking.

Course Pasta, Potatoes, Rice & Grains

Cuisine Italian

Keyword butter, marcella hazan, one pot, pesto, chicken, pasta, onion, spaghetti

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 248kcal

Author Barb

Ingredients

2 pounds ripe tomatoes or 3 cups canned whole, peeled tomatoes with their juice (true confession; I just use 2 cans of organic, diced tomatoes.
1 medium sweet yellow onion
5 Tablespoons butter
1 ¼ teaspoon salt

Instructions

If using fresh tomatoes, peel them. Coarsely chop the canned or peeled tomatoes.
Trim both ends of the onion, peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter and salt into a 4-5 qt saucepan over medium heat.
When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.
Cook, stirring every 10-15 minutes until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes.
The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Remove the onion and serve the sauce over freshly cooked pasta.

Notes

While Marcela's original recipe indicates the onions are discarded I say nope...I pull them from the sauce and serve them on the side. They are soft and mellow and sweet...they're eaten here!

Nutrition