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Tomato sauce (Marcella Hazan)
This recipe makes enough sauce for one pound of pasta. Scale up as needed.
Ingredients
- 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion, peeled and cut in half
- Salt
Directions
- 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. (Note: these onions are delicious and can be eaten as a side dish or a chef’s snack!)
Reference