Ingredients for The Simplest Tomato Sauce Ever Marcella Hazan
- Canned Plum Tomatoes
- Unsalted Butter
- Yellow Onion
- Salt to taste (start with 1/2 teaspoon)
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How to Make The Simplest Tomato Sauce Ever Marcella Hazan
- Halve 1 large onion (approximately 1 cup chopped).
- In a medium saucepan, combine 28 ounces (about 2 (28-ounce) cans) of whole peeled tomatoes with their juices, 5 tablespoons (70g) of unsalted butter, and the onion halves.
- Add a generous pinch of salt (start with 1/2 teaspoon and adjust to taste).
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce heat to low and cook uncovered for 45 minutes at a very slow, steady simmer, adjusting the heat as needed. The sauce is ready when droplets of fat begin to separate and float to the surface.
- Stir occasionally, gently mashing any large tomato pieces with the back of a wooden spoon.
- Taste and adjust salt as needed.
- Discard the onion halves before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
45g
Carbs
3g
