Inspired by Marcella Hazan’s famous Tomato Sauce with Onion and Butter, but majorly kid-ified...not that anyone will notice. I grew up in a “Marcella” house. If anyone even dared mention risotto, she had better settle in for an in depth discussion of the only right way to make it: Marcella’s way. So naturally, rebelling against my die-hard Hazan family, I had never actually made her sauce once I had my own family. I always chose a quick olive oil based “passato” sauce as my go-to for kids (olive oil, salt, sugar, tomatoes). But not anymore. I sweetened this sauce naturally with a single carrot, and discarded the onion as Marcella told us we could. Then I puréed it nice and smooth so that my two and three year old couldn’t detect any non standard textures (eye roll emoji). —Gilliam
28 oz can organic crushed tomatoes
Onion, peeled and halved
Medium carrot, roughly chopped
In This Recipe
Add everything to a medium sauce pan and heat over medium to a boil then reduce and simmer for about 45 minutes until texture is thick.
Remove onion and pulse sauce in a blender until smooth.