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Marcella Hazan’s Tomato Sauce

If you don’t have a favorite tomato sauce recipe, or even if you do, give this one a try. It comes from Marcella Hazan’s Essentials of Classic Italian Cooking, and is justifiably hailed as “the most famous tomato sauce on the internet” on the Food52 posting (which has some lovely photos of the finished sauce). The sauce is excellent for pasta or pizza, or probably for anything else calling for a tomato sauce.

Serves 6


  • 2 pounds fresh tomatoes, skins removed
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt to taste


Place tomatoes in a saucepan, add butter, onion, and salt, and cook uncovered at a very slow, steady simmer for about 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before using.

Note: This sauce freezes really well. Discard the onion before freezing.

Note: To prepare tomatoes, use a food mill or blanch the tomatoes for one minute so that the skins remove easily.



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One thought on “Marcella Hazan’s Tomato Sauce

  1. Pingback: Eggplant Parmesan | bertrandfarm

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