MARCELLA HAZAN'S TOMATO SAUCE

Marcella Hazan (may she rest in peace) died yesterday at 89. She revolutionized Italian cooking here in the US and will be remembered for eschewing the large amounts of garlic so favored here in Italian cooking. Many of her recipes were simplicity itself. Here's her recipe for her tomato sauce. It couldn't be simpler. I like that.

MARCELLA HAZAN'S TOMATO SAUCE

enough for one pound of pasta

 

2 C tomatoes, with their juices (1 28-oz can San Marzano whole, peeled tomatoes

5 T butter

1 onion, peeled and cut in half

 

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

 

2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

 

3. Discard the onion before tossing the sauce with pasta.