I have been curious about Marcella Hazan’s tomato sauce for ages (here’s the link to her cookbook, Essentials of Classic Italian Cooking). It does call for a lot of butter, but considering that I usually include copious amounts of sausage, bacon, or meatballs in my tomato sauces, I had no excuse to modify the recipe by using less butter.
The verdict? It was very sweet and delicious, and subtly different from any other tomato sauce I have made before. The onion was amazing, too!
Tomato Sauce with Onion and Butter
(Adapted from Marcella Hazan)
32 oz can of whole tomatoes, roughly chopped
5 T butter
1 onion, peeled and halved
Put the tomatoes, butter, and onion in a medium-sized pot. Heat over medium heat until it comes to a simmer, then simmer for 45 minutes. Stir occasionally, breaking the tomatoes up with a wooden spoon. When it’s ready, you will see drops of fat floating on top of the tomatoes.
Remove the onion, then salt to taste.
Serve over prepared pasta.