Marcella’s Tomato Sauce
From Marcella Hazan’s Essentials of Classic Italian Cooking
I’m 75% Italian and John is 25%, which means in a generation of mutts, we’ll be producing 50% Italian kids one day – not too shabby! But this means that it’s pretty likely our kids will one day ask us for some classic Italian family recipes…so I guess it’s time to make some up!
This marinara sauce by Marcella Hazan is seriously so outrageously good and simple that I’m happy to pretend that she’s in my family for eternity. In her book she states that her Tomato Sauce with Onion and Butter is “an unsurpassed sauce for potato gnocchi”, so we looked no further and paired it with her gnocchi recipe. Our gnocchi still needs works, so I’ll save that post for another day, but this sauce is delectable as written, and may well be our family sauce for generations to come.
We’ve also had it on meatball subs, for breakfast in Eggs in Purgatory, and of course over spaghetti, and it is ALWAYS perfect.
- 2 cups canned imported Italian plum tomatoes, cut up, with their juice (we use San Marzanos)
- 5 tbsp butter
- 1 medium onion, peeled and cut in half
- salt, to taste
- Place tomatoes, butter, onion halves and salt in a saucepan.
- Cook uncovered at a very slow but steady simmer for 45 minutes.
- Stir from time to time, mashing any large pieces of tomato with the back of a wooden spoon.
- Taste and correct for salt, discard onion.