If you want to learn about Italian cooking, you need to start with Marcella Hazan’s collection, The Essentials of Italian Cooking. She is an Italian cook who started a cooking school in New York City in the 1960s, has written for the New York Times, is a James Beard award winning cookbook author and is beloved by many.
When I first read about Ms. Hazan’s famous tomato sauce with onion and butter on Food52, one of my favorite food blogs, I was unsure about trying it. The premise seemed too simple…I like spicy, robust sauces. But then I saw a write-up in a magazine (Saveur), and another blog (Steamy Kitchen), so I decided to give it a try. I was pleasantly surprised. Sometimes, simple is best. This is the perfect sauce to throw together on a cold, winter night when you can’t find anything in the house and don’t want to go to the store. It’s also perfect in summertime at the height of fresh tomato season, when you can use flavorful, fresh tomatoes instead of canned. I always have these ingredients on hand, and the sauce is wonderful over pasta but also over simple roasted vegetables or even a piece of roasted chicken or fish. We ate it with roasted eggplant parmesan.
Ingredients are so simple: one 28 oz. can of whole, peeled tomatoes, 5 tablespoons unsalted butter, one onion and salt to taste.
Remove the onion and either toss it or save it and chop for other uses. Then taste your sauce and add salt if needed. That’s it. So simple and yet it’s delicious. We love this tomato sauce over roasted eggplant parmesan, but of course pasta would be great as well. Enjoy!
- 1 28-oz. can whole, peeled tomatoes (I like Muir Glen organic)
- 5 tablespoons unsalted butter
- 1 onion peeled and cut in half
- Pinch of kosher salt
Break up the tomatoes with your fingers and place in a large saucepan. Add butter, onion and salt.
Bring to a simmer over medium heat, then turn heat down slightly, keeping a good simmer. Cook for about 45 minutes, stirring occasionally.
Remove onion and serve.