Marcella Hazan's Tomato Sauce

It's no surprise this tomato sauce is beloved by millions and has stood the test of time-perhaps what Hazan is best known for. The recipe was published in 1973 in The Classic Italian Cook Book then again in 1992 in Essentials of Classic Italian Cooking-that's where I first learned to make it.

The original recipe calls for 2 cups of canned tomatoes (or blanched, peeled, and chopped tomatoes) simmered with a halved yellow onion, 5 tablespoons of butter, and 1 teaspoon of kosher salt for about 1 hour. The tomatoes are smashed as they cook and the onions are removed and discarded at the end. (Take a look at this amazing story and illustration about Hazan in the New York Times.) The original recipe calls for 2 cups of canned tomatoes (or blanched, peeled, and chopped tomatoes) simmered with a halved yellow onion, 5 tablespoons of butter, and 1 teaspoon of kosher salt for about 1 hour. The tomatoes are smashed as they cook and the onions are removed and discarded at the end. (Take a look at this amazing story and illustration about Hazan in the New York Times.)

Directions at simplyrecipes.com

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