This recipe is adapted from Marcella Hazan's Tomato Sauce with Onion & Butter. I swapped out the butter for garlic-infused olive oil because I'm casein-intolerant (also, I love garlic!), and added the lemon as an experiment. I usually add vegetables to my pasta sauce, but wanted to keep the simplicity of the original recipe. I used canned regular tomatoes, not Italian, because they're what I'll have on hand. Pantry meals rule!
Verdict: a bright, tomatoey sauce, though next time I’d add minced garlic.
6 when added to pasta
28 oz. can of diced tomatoes
good quality garlic-infused olive oil
medium onion, peeled and halved
freshly squeezed lemon juice
scant teaspoon of lemon zest (about half a medium lemon)
If you keep your olive oil in the fridge, remember to take it out in advance! Otherwise it will take time to liquefy, to pour out your third of a cup.
Add all ingredients except salt to your pot, and stir. Bring to a gentle simmer. If the tomatoes you used are whole instead of diced, break them apart with your stirring spoon. This can be done at intervals while the sauce reduces. Some texture is preferable, just not huge chunks.
Simmer the sauce gently, uncovered, for about 45 minutes. Give it a stir from time to time.
Once the thickness of the sauce seems right to you, remove the onion. Taste the sauce and add salt as needed. The original recipe leaves the cooked onion out once removed, as do I, but feel free to dice it and add it back in if you're an onion fan.
Toss the finished sauce with your pasta (I use gluten-free), and grate parmigiano reggiano cheese on top for serving.