Marcella Hazan's Tomato Sauce- 3 Ingredients

So tasty!! I ended up using a food processor and making it smoother once the onions cooked down. I also added a tablespoon or so of balsamic vinegar to taste.

Marcella Hazan’s Tomato Sauce with Onion and Butter Recipe

recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan

I used salted butter and also heavily salted the boiling pasta water, so I didn’t add any additional salt to the sauce. Taste and adjust with more salt if needed.

One 28-ounce can whole plum tomatoes (San Marzano, if you can find), tomatoes roughly chopped with their juices
5 tablespoons salted butter
1 medium yellow onion, peeled and halved

Heat a heavy, medium saucepan over medium heat. Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Discard the onion. Serve over cooked pasta.