I’ve been meaning to give Marcella Hazan’s simple tomato sauce for eons now (how long is an eon actually?) I know I should use fresh tomatoes, especially since I live in New Jersey, but I just have Trader Joe’s brown tomatoes here, and I’m planning on using those in a Caprese salad. Not to mention I have several cans of San Marzano tomatoes sitting here, just waiting to be used.
2 cups canned imported Italian tomatoes, cup up (include juice) I use San Marzano; or if you’re feeling the need to not cut corners, 2 pounds of fresh ripe tomatoes, skinned **
5 TBS butter
1 medium onion, peeled and halved
Salt (to taste)
- Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
- Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
- Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated Parmigiano cheese for the table.
Serve over your favorite pasta.
** (You can either blanch them by plunging into boiling water for 45 seconds…cool before skinning—or you can put them in the freezer until hard, thaw and then skin.)