Marcella Hazan’s Butter, Tomato, and Onion Sauce Recipe
Introduction
Marcella Hazan’s Butter, Tomato, and Onion Sauce is a simple yet deeply flavorful Italian classic. This sauce relies on just a few quality ingredients simmered slowly to create a rich and comforting pasta topper.
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
Instructions
- Step 1: If using fresh tomatoes, peel them by scoring an “X” on the bottom and blanching in boiling water for 30 seconds, then plunging into ice water. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
- Step 2: Place the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, reduce the heat to a slow, steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes have thickened and the sauce reduces, about 45 minutes. The sauce is ready when the butter separates from the tomatoes and no liquid remains.
Tips & Variations
- Use ripe, flavorful tomatoes for the best taste or opt for high-quality canned tomatoes if fresh aren’t in season.
- Do not rush the simmering process; low and slow cooking helps develop the sauce’s depth of flavor.
- For a spicier twist, add a pinch of red pepper flakes during cooking.
Storage
Store the sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave, stirring occasionally to maintain its texture. This sauce also freezes well for up to 3 months; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of onion for this sauce?
While the recipe calls for a sweet yellow onion, you can substitute a white or mild red onion if that’s what you have. Sweet onions provide the best balance of flavor without overpowering the tomatoes.
Do I need to peel fresh tomatoes?
Peeling fresh tomatoes helps create a smoother sauce and removes the slightly bitter skin. It’s recommended but not absolutely necessary if you’re short on time.
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Marcella Hazan’s Butter, Tomato, and Onion Sauce Recipe
- Total Time: 1 hour
- Yield: About 4 cups 1x
Description
Marcella Hazan’s classic Butter, Tomato, and Onion Sauce is a simple yet deeply flavorful Italian tomato sauce made by slowly simmering ripe tomatoes with butter and onion until rich and velvety. This recipe yields a luscious sauce perfect for pasta or as a base for other dishes.
Ingredients
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
Instructions
- Prepare the tomatoes and onion: If using fresh tomatoes, peel them by scoring an X on the bottom, blanching in boiling water for about a minute, then plunging into ice water to loosen skins. Coarsely chop the peeled fresh or canned tomatoes. Trim both ends of the onion, peel it, and cut it in half lengthwise.
- Combine ingredients in saucepan: Place the tomatoes, halved onion, butter, and salt into a 4- to 5-quart saucepan over medium heat.
- Simmer the sauce: When the tomatoes begin to bubble, reduce the heat to a slow but steady simmer. Cook uncovered, stirring every 10 to 15 minutes to prevent sticking and encourage even cooking.
- Reduce until thick and separated: Continue simmering for about 45 minutes, depending on your pot’s size and shape, until the sauce is no longer watery, the butter has separated from the tomatoes, and no liquid remains. The sauce should be thick, smooth, and flavorful.
- Remove onion before serving: Discard the onion halves from the sauce before serving so that only the silky tomato sauce remains.
Notes
- Using ripe tomatoes is crucial for the best flavor; canned whole peeled tomatoes are a convenient alternative.
- Stirring periodically during simmering prevents the sauce from burning or sticking to the pan.
- The cooking time may vary depending on pot size and heat, so watch for the butter to separate and liquid to evaporate as key doneness indicators.
- This sauce is excellent served over pasta, especially butter-rich pastas like tagliatelle or pappardelle.
- Do not puree or blend this sauce; the texture is intentionally rustic with coarsely chopped tomatoes that break down during simmering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: Marcella Hazan, tomato sauce, butter tomato sauce, classic Italian sauce, simple pasta sauce, Italian cooking
