This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf. 

Tomato Sauce with Onion and Butter

butter

onion,

Salt

pasta

parmigiano-reggiano cheese

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan. 


This sauce will impress, just stumbled upon this recipe here, but have made it hundreds of times.
Essentials of Italian cooking by Marcella Hazan is a cooking Bible. This recipe is simple, you can easily make this on a busy week night, and is amazing. Once you try it you will say, “ where has this been all my life?” I personally don’t mix the onion in my pasta, but my husband slices up the onion and tosses it
up with his. Personal choice. This sauce is so good, get an extra loaf of bread. When the pasta is done you will want to slop up every bit of sauce you have left. I have passed along this recipe to friends and they all say butter in tomato sauce that’s weird, but they all come back to tell me how amazing it was.

2 cups of canned tomatoes is not equivalent to 2 lbs fresh. This must be a misprint, yes?

tomato sauce with onion and butter

Total: 55 minutes

Servings: 6

Author : Marcella Hazan

Ingredients

Instructions

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