- 28 ounce can of tomatoes
- 5 tablespoons of butter
- Pinch of Salt
- Onion
Method:
- Simmer in a frying pan for 45 minutes.
From Mental Floss: https://getpocket.com/explore/item/the-pasta-sauce-hailed-as-the-world-s-best-is-surprisingly-easy-to-make-at-home
Marcella Hazan changed the way [Americans] felt about Italian cooking. And though she’s not a household name the way [Julai] Child is, you’ve probably seen a copy of Essentials of Classic Italian Cooking in a kitchen or two.
One of her most famous recipes is also the simplest. Her pasta sauce only requires three ingredients and less than an hour, as Delish alerts us.
First, the ingredients. You’ll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You’ll also want a pinch or two of salt.
Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.
And that’s it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.
Marcella Hazan’s Tomato Sauce
YIELD: 4 servings
TIME: 1 hour
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
INGREDIENTS
- 2 cups tomatoes, in addition to 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
PREPARATION
- 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. This recipe makes enough sauce for a pound of pasta.
SOURCE
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
ifihadafoodblog 