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Prep time
15 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
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
Ingredients
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1
28 oz can organic crushed tomatoes
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1
Onion, peeled and halved
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5 tablespoons
Salted butter
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1
Medium carrot, roughly chopped
Directions
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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.
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Remove onion and pulse sauce in a blender until smooth.
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