How to make Marcella Hazan's Tomato Sauce with Onion and Butter
We had a lovely dinner on Sunday, sharing our table with some friends, conversation, and good food. One dish I made was the now-famous Tomato Sauce with Onion and Butter. All of the reviews you might have read about this sauce are simply true. It is smooth, rich and delicious!
It goes well with any meal plan you might want. Since we were cooking for a couple of dietary restrictions, I chose a simple meal of grilled chicken, baked polenta, this sauce and a couple of vegetable side dishes. Roasted cauliflower and braised swiss chard from the garden.
But let's return to the sauce. All the needed ingredients are pantry staples, making this a sauce to return to time and time again.
Marcella Hazen's Tomato Sauce with Onion and Butter
adapted from Marcella Hazen
Makes about 3 cups, enough for one pound of pasta
1 28 oz can of top quality tomatoes, with juices
1 medium to large onion, peeled then cut in half crosswise
1/2 stick butter
1 T brown sugar (this is my addition, you may certainly leave this out)
|Marcella Hazan's Tomato Sauce with Onion and Butter.|
Place all ingredients into a saucepan, bring to a boil, reduce heat, simmer for 45 minutes. Discard onion ( or save for adding to your next pot of soup),, mash tomato pieces with a potato masher if desired.
Serve over hot pasta.
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