Slow Cook

An Adaptation of Marcella Hazan's Tomato Sauce With Onion & Butter

May  6, 2019
Author Notes

I modified the fantastic original recipe by adding the fennel seeds and the basil to add a flavor backbone. While you must try the original recipe – which is outstanding due to its sumptuous simplicity – this variation provides an interesting alternative. The slow-cooked sauce with the gentle fennel flavor adds a cool nuance to an already perfect recipe. (Of course, this assumes you enjoy the fennel flavor.) I have also considering smashing or pureeing the cooked onions and adding it to the sauce. The recipe takes time but it is completely worth the patience; you’ll be thrilled with how accomplished you’ll feel when eating this.
(The original recipe also has a variant with 2 lbs. of peeled fresh tomatoes). —Arvind Jaggi

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6
  • 2 cups San Marzano canned tomatoes with juice
  • 5 tablespoons Unsalted Butter
  • 1 Medium white onion - thinly sliced
In This Recipe
  1. 1. Melt butter is a saucepan and add fennel seeds. Sauté and stir for a minute.
  2. 2. Add the canned tomatoes with the juice, salt, and place the onion halves upside down. Cook uncovered on a low flame for 40-45 minutes.

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