5 Ingredients or Fewer

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

May  6, 2019
1 Rating
Author Notes

No self-respecting Parisian buys out of season, not even an American-born one, and so I use jarred. As a recent organ recipient, I omit saturated fat and salt and reduce the recipe to be eaten within 24 hours. Now we’re living on the edge.
Cook for roughly 45 minutes, stirring intermittently between tucking-in the kid. The tomato sauce separates slightly into rich lava with bright, earthy flavor. The solo diner nixes the pasta and applies sauce generously to toast. Delicious. —Ellen

  • Prep time 5 minutes
  • Cook time 45 minutes
  • Serves 1
  • 250 milliliters jarred tomato pulp
  • 2 tablespoons water
  • half small onion
  • 1 teaspoon apple cider vinigar (for spunk)
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