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Prep time
15 minutes
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Cook time
1 hour
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Serves
5
Author Notes
Marcella Hazan's tomato sauce is nearly flawless. However, I wanted to see if I could make it *even* easier (no time to import tomatoes from Italy? Weird) and a little more green (who wants to remove that delicious, caramelized onion?). So, we added a couple more ingredients (all pantry staples) but preserved the beauty, simplicity, and magic of Marcella's recipe. —Lizzie
Ingredients
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1
28 oz can of whole tomatoes
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1
onion, peeled and quartered
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6 tablespoons
butter, diced
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5
cloves of garlic
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1 cup
water, rinsed in empty can of tomatoes to collect all of the leftover juices
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Salt to taste
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Red pepper flakes to taste
Directions
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Put canned tomatoes in a big pot, add the diced butter, onion, garlic, salt, and red pepper flakes.
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Put 1 cup of water into the empty tomato can and squish it around to collect all of those good tomato juices. Add to pot with other ingredients.
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Cook sauce uncovered at a very slow, but steady simmer for about 60 minutes. Stir every 8 or so minutes and mash the tomatoes, onions, and garlic with a wooden spoon.
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After the sauce is thickened and the tomatoes are jammy, add additional salt and red pepper flakes to taste. Serve on pasta with freshly grated parmigiano-reggiano.
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