Marcella Hazan’s Tomato Sauce with Onion and Butter


New Member
I was really surprised at the simplicity of this recipe and how great it came out. Though I sometimes can't resist adding a bit of fresh basil at the end for a bit of sweetness and freshness. It's also pretty fool proof. The only thing that I would say is crucial is to use San Marzano tomatoes, they have a brightness and sweetness to them that other types don't have. I really recommend this brand (even though they really aren't from Italy, they're excellent):

There's several pictures of the sauce being made over here:

Here's the recipe:

1 28 ounce can of San Marzano tomatoes
1/2 of a peeled medium yellow onion, not chopped
5 tablespoons of unsalted butter
salt to taste if it needs it

Just throw everything in the pot, bring it to a simmer then turn it on very low and let it cook for about 45 min to an hour. Add some fresh basil towards the end if you like.