Food · italian · pasta · sauce · vegetarian
Tomato sauce
Source: Marcella Hazan’s Famous Tomato Sauce.
This is a double batch of the original sauce. One 800 g can of tomatoes is enough for about 450 g of pasta.
Ingredients
| Amount | Ingredient |
|---|---|
| 2200g | Canned whole tomatoesSan Marzano, without salt or herbs |
| 206g | Unsalted butter |
| 1.4 | White onionsmall, peeled and halved |
| Saltto taste |
Method
- Melt the butter in a pot. Put the onion halves in the butter, cut side down, to flavour it for a while.
- Squeeze the whole tomatoes into the pot with your hands.
- Add salt.
- Bring to a simmer over medium-high heat. Lower the heat to keep a gentle simmer. Cook for about 45 minutes, until droplets of fat show on the surface of the tomatoes. Stir now and then, and crush the tomatoes lightly with the back of a spoon.
- Remove and discard the onion.
- Serve over hot pasta, with Parmesan and black pepper if you like.