Marcella Hazan, the doyenne of Italian cuisine in America, introduced home cooks to this simple tomato sauce preparation in her 1992 cookbook titled the Essentials of Classic Italian Cooking. The recipe is outstanding in that the results are so flavorful despite the simplest preparation and ingredients. The only addition to the tomatoes is an onion which deepens the sauce’s flavor, as well as olive oil (or butter) and some seasoning to taste.
Note: You can freeze the sauce for months and just thaw and reheat when ready to use.
Marcella Hazan's tomato sauce
- 2 large cans 28 oz each peeled San Marzano tomatoes, with their juices
- 8-9 tablespoons olive oil or butter
- 1 large sweet yellow onion peeled and cut in half
- 1 teaspoon fine sea salt or to taste
- Parmesan cheese
Place all of the ingredients in a 4-5 quart pot over medium heat. When the sauce begins to boil, reduce the heat to medium-low and simmer till liquid has evaporated and the sauce has thickened in consistency. This should take approximately 45 minutes. Stir every 15 minutes or, and make sure the cooking temperature is adequate. You can use a wooden spoon to gently mash the whole tomatoes once they have softened. Discard the onion and add parmesan to taste.