I have adapted what is probably the most famous tomato sauce on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. Marcella used either fresh or canned tomatoes. For the canned version, she calls for 2 cups of canned tomatoes. But the 28-ounce can which I call for is almost 3 cups. So I increased the butter by 1 tablespoon to compensate. Use good quality canned San Marzano tomatoes; it makes a difference. The consistency of this sauce can be either smooth (Method A) or it can have some texture (Method B). I don't like seeds in Italian tomato sauces; both of these methods removes them.
Marcella Hazan's Tomato Sauce With Onion And Butter
Makes 2 generous cups
- 1 28-ounce can imported San Marzano tomatoes
- 6 tablespoons unsalted butter
- 1 medium yellow onion
- 1 teaspoon Diamond Crystal kosher salt
Method A
1. Set a food mill fitted with the disk with the small holes over a medium saucepan. Transfer the tomatoes from the can with their juices to the mill and puree. Discard the seeds.
Method B
1. Hold a tomato over a strainer set over a bowl. Scrape out the seeds with your fingers and put the now seedless tomato into a medium saucepan. When all the tomatoes have been seeded, press down on the solids in the strainer and put the liquid that went through the strainer into the saucepan. Discard the seeds.
2. Add the butter, onion and salt to the saucepan with the tomatoes. Set the pan over medium-high heat and bring to a low boil. Reduce the heat so that the sauce is at a slow but steady simmer and cook this way, stirring occasionally with a wooden spoon, for 45 minutes, or until the fat separates from the sauce. If using whole tomatoes, mash any large pieces of tomato against the side of the pan with the back of the wooden spoon. Discard the onion. Taste and correct for salt.
