Marcella Hazan’s Tomato Sauce – and I do toss in a clove of garlic
- 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) or the unsalted plum tomatoes from Trader Joe’s
- I had several heirloom small tomatoes and tossed those in as well
- 5 tablespoons butter
- 1 onion, peeled and cut in half
- Optional fresh basil leaves
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.