Adapted from Marcella Hazan
“This is the simplest of all sauces to make, and none has a purer, more
irresistibly sweet tomato taste. I have known people to skip the pasta and
eat the sauce directly out of the pot with a spoon.” Please try this sauce as-is the first time…you’ll be amazed! You will see it can be easily adjusted with fresh herbs stirred in at the end, or crushed red pepper simmered with the sauce. Try simmering a parmesan rind in the sauce for an even richer, creamier sauce.
This is a perfect sauce for Potato Gnocchi…
or filled pastas. Also delicious when slightly chunky for meatballs…
For 4-6 servings
3 cups (28 oz.) canned imported Italian plum tomatoes, cut up, with their juice
7 tablespoons butter
1 medium large onion, peeled and cut in quarters (leave ends attached)
1-2 cloves garlic, peeled and halved
Put the tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion if you wish before tossing the sauce with pasta. For a velvety smooth sauce blend with an immersion blender in the pot, or carefully transfer to blender and puree.
Note • May be frozen when done. Discard the onion before freezing.