The Simplest Tomato Sauce Ever (Marcella Hazan)

MarraMamba's Note:

In its very simplicity lie the secrets. This sauce is incredible. It has 3 ingredients, and no chopping. The amateurgourmet calls it Marcella Hazan's CRAZY tomato sauce. This is not your thick pasty sauce, it is a light luscious wonder. Add garlic or basil or mozzarella to it as you choose but try it this way first. The butter..DON'T switch to olive oil, it makes the sauce.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can)
• 5 tablespoons unsalted butter
• 1 medium yellow onion , peeled and cut in half
• salt , to taste

Directions:

1. Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
2. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
3. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
4. Discard the onion.

Reviews

[Zanne101]

I just made this this morning and had it over ravioli. I used a can of Cento San Marzano tomatoes (label said product of Italy).
This was not fabulous, OK but not outstanding. I think when using canned tomatoes, even San Marzano, the butter should be increased. The tinny tomato taste was there and it was acidic. But I now realize why the owner of a restaurant used to put pats of butter when heating sauce for an order.
I have been know to take canned tomato sauce, add some butter and chicken broth (Better than Bouillon), a pinch of basil and use that for ravioli.
I will try this again, when I can get some good tomatoes. I don't think the canned does it justice.

[bunnylove in NEW ENGLAND]

I made this last night, and is getting 4 stars rather than 5 because I added things against the advice of the chef. I added garlic salt, basil and oregano. I also had made meatballs earlier in the day. I simmered these in the sauce for last 20 minutes. I used 1 can diced tomatoes and 1 can whole plum tomatos. I will be making this again to have with my cheese stuffed shells and will be making as directed. I think I would have given this a 5 star rating if I had left it alone. I regretted the add ins once sauce was simmering a while and I saw where it was going, but too late I a had already added stuff. I will review again after I make the stuffed shells. This was wonderful to make, even though I had to make it after work. Few ingredients, and able to pretty much able to just let simmer while other things got done. I just wish I had left alone, and had been able to truly enjoy the flavors as they should have been. But I will be making this again most definetly

[ColeenfromPittsburgh]

I guess all along the secret ingredient was butter. Who knew? I made a much larger quantity of this and added pine nuts and capers to the sauce. I did her recipe with the halved onion. I put the sauce over pasta with shrimp and mussels. That's what we had for dinner tonight. Maybe now, since I can make a great sauce, I can save money on going out to eat in the quest for the perfect sauce.