Marcella Hazan's Tomato Sauce with Onion and Butter

If you are familiar with Marcella Hazan’s Tomato Sauce with Onion and Butter, you know it is made with three ingredients, four if you count salt. Here, the ingredients are the same as her sauce, but there’s no scoring of the tomatoes and blanching them to remove their skins, and there’s no discarding of the halved onion at the end. Everything, rather, is puréed together at the end.

Total Time

1hr 30min

4.0

2 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

1/2 cup

Unsalted Butter

•

Large Onions , thinly sliced

•

10 cups

Tomatoes , diced

•

1 tsp

Kosher Salt

Cooking Instructions

Melt the Unsalted Butter (1/2 cup) over medium heat in a large pot. Add the Onions (2) and cook gently, lowering the heat if necessary, until the onions are soft, about 15 minutes.

Add the Tomatoes (10 cups) and Kosher Salt (1 tsp) to the pot and bring to a simmer over medium-high heat, stirring every so often to ensure the onion isn't scorching on the bottom of the pan.

Once the mixture is simmering, lower the temperature, so the mixture is gently bubbling. Simmer for about an hour, stirring occasionally until the mixture has reduced and feels somewhat thick as you run a spoon through it.

Purée with an immersion blender or transfer mixture to a food processor or blender and purée until smooth. Taste. Add more salt to taste.

Once cool, transfer to storage containers and refrigerate for up to a week or freeze for months.

Author's Notes

Yields 2 quarts.

Nutrition Per Serving

CALORIES

104

FAT

7.7 g

PROTEIN

1.6 g

CARBS

8.2 g