Marcella Hazan’s Tomato Sauce


  • 28-ounce can of San Marzano whole peeled tomatoes
  • 5 tablespoons butter
  • 1 onion, diced
  • Salt
  1. Combine tomatoes, their juices, butter and onions in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. This recipe makes enough sauce for a pound of pasta.

via NY Times Cooking