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