5 Ingredients or Fewer
Marcella Hazan's Tomato Sauce With Onion & Butter
The most famous tomato sauce on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. Editor's note: Marcella called for 2 cups of tomatoes when using canned, but feel free to use a whole 28-ounce can (closer to 3 cups), if you like. You can scale up the butter and onion, if you like, or don't—it's genius either way.
Helpful tools for this recipe:
- Le Creuset Enameled Cast Iron Signature Sauteuse
- Five Two Wooden Spoons
- Five Two Double-Sided Bamboo Cutting Board —Genius Recipes
Test Kitchen Notes
This sauce is one of our 10 most popular of all time for good reason: It's the definition of quality ingredients (and restraint!) going a long way. All you need are super-ripe tomatoes (or your favorite canned San Marzano tomatoes, which have fewer seeds and a sweeter, rounder, less acidic taste than other canned tomatoes), a big knob of butter, a peppy white onion, and salt. There's nothing to hide behind, no extra fanfare or filigree.
In its original form, this is the purist's tomato sauce. And as a result, it goes well with just about everything: It's an ideal bed for spicy meatballs, a perfect partner for al dente strands of spaghetti with flecks of Parmesan strewn on top, and—perhaps our favorite use—a welcoming landing pad for heels of crusty bread. And we wouldn't dare forget the soft, jammy onion swimming in the tomatoey mixture; Marcella instructs us to remove it from the sauce and use it for something else, but we've found it's a pretty excellent cook's treat.
While we love this sauce in its purest form, there are all sorts of ways to dress it up, should you feel the need: Use ramps or leeks instead of the onion. Throw in some red pepper flakes as the sauce cooks. For a vegan take, use olive oil instead of butter. Cloves of caramelly roasted garlic tossed in at the end wouldn't be out of place, either. But never, ever change the good-quality tomatoes and salt. Those are fundamental to the dish. —Brinda Ayer —The Editors
Popular on Food52
549 Reviews
Mark B.
February 11, 2022
I used grass-fed, cultured butter, which makes a nice difference. After tasting, I had to add fresh-ground pepper and some sweetness. I used Keys Beez honey, which I love, but brown sugar would have been fine. I think tomato sauce needs sugar, always. Sorry! I couldn't bear to throw away the onions, so I served them on the side. I put this sauce over gorgonzola-stuffed gnocchi, which cries out for a simple, buttery tomato sauce. Mind blowing.
AlanBruno
November 2, 2021
As someone whose sauce has around 15 ingredients, give or take, it astounds me that this is so popular. Cook the onion without sautéing and then remove it? Unconscionable.
Emily
November 2, 2021
I know what you mean, but once I tried it, it’s become a regular in my rotation! I leave the onions in. I just couldn’t do that!
Julie I.
November 2, 2021
Don't knock it until you have tried it. I also leave the onions and lightly blend the sauce before using. It's easy, light and delicious. The key is using good San Marzano tomatoes.
ShenAnno
November 2, 2021
If you're counting ingredients for success, Marcella might be a good guide for you. Sometimes, simple is better.
carol
November 2, 2021
have you tried it though? it's very different than a traditional sauce but still very good!!!
Nancy
November 1, 2021
This sauce as soup. Another site (sorry, forget where) recommends using this sauce to make tomato soup. I tried it and it's great!...plain or with some added liquid (broth, milk or cream). Genius (yes, true) pantry save.
Sonsam13
October 8, 2021
My friend told me about this recipe ( he loves it). I however didn’t care for it all that much. It’s good, but I prefer a marinara that is light and fresh tasting. The butter, and it’s a lot, just weighs this down and blankets any freshness; which is further compounded by the fact that there is no Basil in the recipe. If I’m going to use this much butter and have the added calories I’d rather do it making Alfredo. To each their own .
Scott C.
January 27, 2022
You've grossly misrepresented the point he's making. Calories are not a myth. They way we count them and the recommendations the government makes about them are.
Sonsam13
February 11, 2022
Calories are a form of energy and fall under the first law of thermodynamics which is no myth! Do I bother to count calories…hell no, it’s stupid, but I do know what foods are high in calories and butter is one of them. So is olive oil but I don’t use nearly as much as this recipe calls for. Butter also has a lot more saturated fat which for me blankets the freshness of the other ingredients. My review is fair….I acknowledged that some people love this recipe and others don’t (myself) . If there was truly the perfect marinara there wouldn’t be 1000 variations - to each their own, like I said.
My sister growing up loved Sunny Delight. To me it was disgusting and later in life I figured out why….the second ingredient is corn syrup. It’s an orange syrup drink. My sister, her body just loves sugar, she’s also close to 300lbs. I’m 6’ 180 and 49. I know calories and Marinara isn’t a place for them for ME!
My sister growing up loved Sunny Delight. To me it was disgusting and later in life I figured out why….the second ingredient is corn syrup. It’s an orange syrup drink. My sister, her body just loves sugar, she’s also close to 300lbs. I’m 6’ 180 and 49. I know calories and Marinara isn’t a place for them for ME!
Wade M.
April 26, 2021
Would this recipe work well as a dipping sauce, such as a marinara sauce in which to dip focaccia bread; or would I need to modify it slightly to get the texture right?
Lilyp
April 26, 2021
I eat this as a soup. I’ve added ravioli or tortellini to make it a heartier meal. So when I make it it is more soup consistency rather than a sauce. However you eat it, it’s pretty tasty.
Toraaki V.
March 12, 2021
I am a total rookie cook, I ain't useless, but I sure can't make any complicated stuff.
I just tried this recipe and it was gooooood!
I may used another tomato and a bit less liquid (the recipe is not clear to how much liquid to use, when using fresh tomatos) But all in all, I really enjoyed it.
I just tried this recipe and it was gooooood!
I may used another tomato and a bit less liquid (the recipe is not clear to how much liquid to use, when using fresh tomatos) But all in all, I really enjoyed it.
Smaug
March 12, 2021
You shouldn't have to add any liquid. Where did you get fresh tomatoes in March?
signe
February 11, 2021
My go-to quickie tomato-based sauce, except I use Miyoko’s vegan butter, and I purée the onions at the end and add them back into the sauce. Yum!
Julie I.
January 14, 2021
After trying this recipe the first time it became my favorite go-to pasta sauce. It's so delicious and easy to make. I like to puree the sauce after it's finished cooking... including the onions. Also, I always use good quality San Marzano tomatoes.
Emily
January 1, 2021
I have to say that I absolutely love this sauce! It’s such a simple sauce, and couldn’t be easier to prepare, but with a surprising depth of flavor. I’ve even made it with good quality canned tomato sauce (pantry staple), and I’ve also tried using olive oil for half the butter (just for health reasons) —all with excellent results. Oh, and I leave the onion in. It truly is genius!
Trock
December 13, 2020
There is only one way to make a good tomato sauce, and that is by using olive oil. Nevertheless I decided to try it this way, and it is truly disgusting. Avoid!
Franca
February 22, 2021
As an italian, I can tell you that you are wrong. Butter in tomato sauce is widely used in Northern Italy.
shiloh
October 15, 2021
Wow! I am not an Italian but I just had to respond to this review. I realize that some flavors are not appealing to everyone. BUT!!!! This is the BEST tomato sauce I have ever tasted. I use Cento San Marzano Organic Peeled Tomatoes 28 oz and a whole stick of butter with the onion sliced in half. I have Marcella Hazan's cookbook and the recipe calls for a stick of butter. I also put the canned tomatoes thru a food mill because my husband prefers the sauce smooth. We love this sauce and use it for every Italian recipe that calls for a sauce. It is also wonderful as a dip for my homemade bread. But for those of you out there who might have a food allergy like mine ..yep! tomatoes are literally the number one food allergy that showed up on my tests. They burn my hands and a lot of tomato acid causes me a fair amount of misery. Not so with this sauce ...the butter and using the Cento tomatoes calm the acid down and I can enjoy the best sauce I have every tasted. Don't let one or two reviews that do not appreciate this sauce keep you from trying it ... most find it wonderful.
ShenAnno
November 29, 2020
Love all these people who claim to cook Italian who clearly have never met a Marcella Hazan cookbook, filled with hundreds of her recipes. She makes magic of zucchini, celery, pork and swordfish, not to slight her other skills. This sauce may be one of her best and can be used as a base for ratatouille, soup, stew, pizza, anything that requires tomato. An Italian friend once told me that her even easier Tomato Sauce with Garlic (5 cloves) and Basil is the equivalent of Italian cereal — you can eat it anytime, anyplace, for any meal. She was absolutely genius, and four words prove it: Chicken with Two Lemons.
StevenJC123
February 2, 2021
Hi ShenAnno, thanks for sharing the garlic and basil variation! Might you be able to share any additional details such as at what stage of the process the recipe suggests adding them and any differences in steps / cook time?
ShenAnno
February 2, 2021
Yes, it is an entirely different recipe called Tomato Sauce with Garlic and Basil. You need: 1 large bunch fresh basil; 2 lbs fresh or 2 cups canned Italian plum tomatoes, drained and cut up; 5 garlic cloves chopped fine; 5 T olive oil; salt and freshly ground pepper; 1 lb pasta. 1. Wash, dry and tear garlic by hand into fine pieces. 2. Put everything but the basil into a saucepan on med high. Cook for 20 to 25 minutes, until oil floats free. Taste and correct for salt. 3. Off-heat, add in all basil except a little for garnish. Toss with pasta and serve, with garnish. Enjoy.
Chris H.
February 27, 2021
ShenAnno...I too am one of those people! I gave my Daughter a Genius Cook book who told me about the Butter & Onion Sauce. After reading your comments I want to purchase one of her Cookbooks....Which one do you recommend? Essentials or Italian Kitchen? Thank you! Agreed a genius with food!! Salt, Fat & Acid before her time?
ShenAnno
February 27, 2021
"Essentials of Classic Italian Cooking" is a compilation and expansion of her first two books. To me, it is the equivalent of Julia Child's "Mastering the Art of French Cooking" for Italian food. Irreplaceable. Marcella's son, Guiliano, has published a book we also like, "Every Night Italian," which is simple, easy and feels like it owes much to his mother's cooking. Hope you like Essentials.
Glvilla83
September 28, 2020
I hate when people leave bad reviews such as “this was too bland”, so on and such forth. You have eyes, you obviously see that it only has 4 ingredients in it. If you’re someone that loves spices this isn’t the sauce for you. Also, this is a simple sauce, no need to butcher it with all your additions. Again, a simple sauce that is delicate on its own. It’s supposed to use quality tomatoes and the butter compliments the tomatoes. It’s perfectly fine on its own. Marcella Hazen was a chef, it doesn’t matter if Italians made this in Italy or not. Just because she is Italian doesn’t mean this is common in Italy. She’s a chef, chefs experiment and make their own recipes. This is hers and it is marvelous just the way it is. 🤦🏾♀️
Linda W.
September 28, 2020
Hear, hear!! I totally agree! (And I love this recipe. Its simplicity is what makes it so good)
Lilyp
September 28, 2020
I agree, too. I love this so much I made an additional 3 quarts and have more tomatoes to use so I'll be making more. It's so good I drink it as soup as is, no pasta for me (I do blend in the onions rather than remove them). I think I've made about 14 quarts in the last couple of weeks!
Lilyp
September 18, 2020
I made this with 8 pounds of tomatoes, 4 onions, a lot of butter and salt. I cooked it much longer than the recipe called for and then rather than removing the onions, blended them in with an immersion blender. The result was a little thin for sauce, I thought, but made for a delicious soup. I liked it so well as soup, I made additional batches with 14 pounds of tomatoes (it was a very good year for tomatoes in the garden). This is now my tomato soup recipe. I might add that I have never been a big fan of tomato soup. I now have at least 8 quarts of homemade tomato soup in my freezer.
Fred R.
September 18, 2020
That’s what many have said: As a soup, fine, but as a sauce, not so much.
carol
September 19, 2020
I do the same, although I do add some milk or h & h when I serve it as soup. I think the key here is the type of tomatoes you use p fresh tomatoes give off a lot more water than canned -this the longer cooking time to reduce the sauce down.
Lilyp
September 19, 2020
I may try adding som half and half the next time we have it. I also strained the sauce/soup to give to the generous provider of the tomatoes (she can’t eat seeds). It was very thin, but the flavor was still good. Next time (she gave me more tomatoes today!) I will cook, remove the onions, strain the seeds and then blend the onions back in to give it more body. I have to say, I love this recipe for soup.
Sheba92766
September 19, 2021
You could remove the seeds prior to cooking, be sure to save any juice to add back to the pan. Unless she likes the tomato pulp strained out as well
louise61
September 12, 2020
This is so simple and so phenomenally good. I didn't even use imported canned tomatoes, just a good quality store brand. I chose to use a stick blender to include the onion in it, but it would also be great as written if you want a more delicate flavor. I've spent years tinkering with olive oil, fresh garlic, fresh herbs, blah blah blah but now I'm just making this.
StevenJC123
February 2, 2021
Hi Louise61, might you be able to share the details on how you've successfully tinkered the original recipe using olive oil (which I also enjoyed replacing), fresh garlic, fresh herbs, etc.? Looking to extend / try the sauce out in new ways! Thank you :-)
rodders
September 4, 2020
Marcella I am a neophite but I know what I like. I am sure they will debate your sauce until the end of time, what a legacy you have left
debplusthree
August 24, 2020
Once again, my mind is blown! I made this tonight exactly as it is written, and it is positively dreamy. Thank you for taking the time to hunt down these amazing recipes that I would probably never find without you. This one is for sure a keeper.
back T.
May 26, 2020
Spend a lot of time in Italy and cook many Italian food. This recipe is perfect for many occasions when I just want some simple and quick tomato sauce without a fuss, like making ravioli and I want two different sauces, the other one being the sage butter. My Italian friend from Alto Adige always adds a little cream to her sugo, akin to the butter effect. We add parmesan at the end, which is also a daily, right? Sometimes I make tomato sauce with olive oil but Hazan's is my go-to recipe.
People, I question the meaning of "authenticity" speaking of food, which varies in its history and continues to evolve. Dishes refuse to be defined. And also, the cook's nationality or the "blood" doesn't all that relates to how "authentic" the food is produced. I was born in Asia, grew up in different places but my Italian food isn't any less "Italian", I swear.
People, I question the meaning of "authenticity" speaking of food, which varies in its history and continues to evolve. Dishes refuse to be defined. And also, the cook's nationality or the "blood" doesn't all that relates to how "authentic" the food is produced. I was born in Asia, grew up in different places but my Italian food isn't any less "Italian", I swear.
Smaug
May 26, 2020
I don't think that the effect of cream is at all like the effect of butter. Authenticity is always a thorny question, though I'm not sure anyone is seriously questioning the authenticity of this sauce, just whether they really like it. Aside from the fact that there are something like seventy million people in Italy and probably a lot of them are rotten cooks, there are always variations from region to region, from cook to cook, and- for many adventurous cooks- from day to day. But just because there's no clearly visible line doesn't mean you can't cross it (lawyers love that sort of fallacious argument). Chili, even if you go beyond the basic Mexican stew that it derives from, should at any rate be defined by the flavors of chilis- beans and tomatoes just isn't chili. A pizza needs a yeast dough for the crust and for the toppings and crust to be cooked together- it just isn't pizza otherwise (not to say that it can't be good). A hamburger simply isn't made of soy beans- etc. etc.
See what other Food52ers are saying.