While she is known for a lot of great Italian recipes, Marcella Hazan may be best known
for the simplest tomato sauce in the world. Don't be frightened by its simplicity, it is
very, very good and all a really good plate of pasta needs.
2 cups tomatoes, with their juices (I use home canned but a 28-ounce can of San Marzano whole
peeled tomatoes is great as well.)
5 tablespoons butter (don't skimp here, use the best butter you can find. I use Kerry Gold.)
1 onion, peeled and cut in half ( I prefer a sweet onion like Vidalia or Walla Walla but a red onion does just fine.)
Salt (Kosher or sea salt)
PREPARATION
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a
pinch or two of salt.
Don't be tempted to add anything else until you try it just like this. No pepper, basil, garlic or oregano. Nothing.
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. Taste and add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce
for a pound of pasta.
Note: I've made this sauce with a couple peeled and halved shallots as well.
