Recipe: A Simple Tomato Sauce
This is the tastiest tomato sauce. From master cook Marcella Hazan, so easy to make you will never believe the immense pure, sweet flavor it brings to pasta, gnocchi and zoodles. Or skip them all together and simply have it as a soup!
photos by Claudia F. Borges
** Ingredients preferably organic – as available and whenever possible.
2 cups canned imported Italian plum tomatoes, cut up, with the juice
5 tablespoons butter (yes, 5, we’re not afraid of butter in my house lol)
1 medium onion, peeled and cut in half
Salt to taste
Good quality parmigiano reggiano to top off
Put tomatoes in a saucepan, add the butter, onion and salt and cook uncovered at a very low heat, with a steady simmer for 45min.
Stir from time to time mashing the large tomato pieces with the back of a wooden spoon.
Taste and correct with salt.
Discard the Onion before tossing the sauce with pasta.
This sauce may be frozen (please discard the onion before freezing).
p.s: I highly recommend Marcella Hazan’s “Essentials of Classic Italian Cooking” as a wonderful addition to your cookbook library.