Best Marcella Hazans Tomato Sauce With Onion And Butter Recipes

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

Ingredients

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

MARCELLA HAZAN'S TOMATO SAUCE

Marcella Hazan's Tomato Sauce image

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.

Provided by The New York Times

Categories easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

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

Steps:

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.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

TOMATO SAUCE WITH ONION AND BUTTER

Tomato Sauce With Onion and Butter image

Provided by Mark Bittman

Categories brunch, dinner, sauces and gravies, main course

Time 1h

Yield 6 servings (enough for 1 1/2 pounds pasta)

Number Of Ingredients 4

Ingredients

2 pounds fresh ripe tomatoes, blanched as described below*, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt

Steps:

Put either the prepared fresh tomatoes or the canned ones in a medium 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 large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams