Prep 5 mins
Cook 45 mins
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.
- Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
- 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.
- Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
- Discard the onion.
Simple, straight-forward, no skill required. I had very unpleasant metallic-tasting results with Cento brand tomatoes, but the San Marzano tomatoes (with the white label) work for me every time. I make no changes until the end, when I add a generous squirt of the pulverized Italian herbs that come in a tube in the produce case (just like Grandma....) No matter what I put this sauce on - pasta, frittata, calamari, store-bought! meatballs - my husband seems surprised at how good it tastes and suggests that I make it again. Either the stuff is very versatile, or his memory is even worse than I thought. Freezes well, too. The sauce...not the husband...
You think this sauce is easy? Sure. But going to the store and buying a can of SpaghettiOs will provide you with the same flavor and is even easier. This sauce is a disgrace. Remember on the riveting show called 'Honey Boo Boo' when they mix ketchup and butter together to make their sauce? Same thing here. Never trust a cook that dislikes garlic.
This was wonderful and so simple. The extra cooking time really turns the tomatoes from acidic to sweet. Lovely sauce, thank you!