marcellas tomato sauce

November 27th, 2011

Marcella Hazan is amazing and This recipe has been floating around on the internet for years. Guess what, all the hype is true. I read about this easy peasy tomato sauce about 20 times before I tried it last year. Its so simple and fast and we always have these ingredients in the house so its great in a pinch. Its Asher’s favorite.


  • 2 cups canned imported Italian tomatoes, cut up, with their juice (a 28oz can)
  • 5 tablespoons butter (unsalted)
  • 1 medium onion, peeled and cut in half
  • Salt to taste
  1. Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
  2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
  3. Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.

BK notes:

  • Use the best tomatoes you can find. Really try and get San Marzanos.
  • I throw the sauce in the blender after cooking because I hate chunky pieces of tomato. Its also way more kid friendly.


Entry Filed under: At the stove

1 Comment Add your own

  • 1. Theresa  |  November 27th, 2011 at 9:11 pm

    I LOVE this recipe, the only one I use now!

Leave a Comment


Required, hidden

Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Trackback this post  |  Subscribe to the comments via RSS Feed


Where'd you go, Bernadette?


once upon a time


fall recipes
reading with asher
taking walks