Marcella Hazan's 3 Ingredient Tomato Sauce
The best all-purpose tomato sauce.
Ethan ChlebowskiIngredients
Sauce
- Whole peeled tomatoes800 g1 28oz can
- Butter, unsalted70 g~5 tbsp
- Onions, yellow or white1
- Saltto taste
Method
Step 1: Prep the tomatoes & onion
Crush the whole peeled tomatoes with a food mill, food processor, or blender until smooth.
If you want a more rustic sauce, leave the tomatoes whole or chunky, and let them break down naturally during the cooking.
Peel and cut the onion in half, but leave the root end attached so the onion doesn't fall apart during cooking.
Step 2: Simmer the sauce
Add the tomatoes, butter, peeled onion halves, and a small pinch of salt to a large skillet over medium-low heat.
A wider skillet sauce more effectively than a deep pot: the wider surface area evaporates moisture more easily.
Stirring occasionally, let the sauce until it is reduced and thickened, about 30 minutes.
Step 3: Finish & serve
Turn off the heat and fish out the onion halves (you can eat or discard these).
Taste the sauce and add salt as needed. Use immediately, or store the sauce in the fridge for about a week.
“Marcella Hazan changed the game with this iconic sauce. It's the easiest and most flavorful red sauce for weeknight spaghetti.”
Ethan ChlebowskiNutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
What kind of tomatoes should I use?
San Marzano tomatoes are the best option unless you can find amazing fresh summer tomatoes locally. Marcella says: "If completely satisfactory fresh tomatoes are not available, it is better to use canned imported Italian plum tomatoes."
Why is there butter in this?
Butter has natural that help keep the sauce and dairy has a nice . When you pair it with a slow-cooked onion it leads to a well-balanced sauce. We recommend using unsalted butter (in most cases) so you can adjust the seasoning yourself with salt.