Marcella Hazan's tomato sauce
A deep, rich, beautifully flavoured tomato sauce, simmered with red onion and butter. Great for an easy pasta dinner that doesn't skimp on taste. Add chilli and basil to taste.
Servings: 4
- 2 tins 400g each organic tomatoes
- 2 red onions
- 70 g butter or coconut fat for vegan
- salt to taste
- freshly ground black pepper to taste
- optional: sprinkle of crushed dried chilli
- optional: handful fresh basil chopped
Slice the onions in half, peel and trim a little off the top and bottom - you want to keep enough of the stem so the onion half holds together.
Put the tomatoes in a medium saucepan and blend with an immersion blender (if you're like me and don't really like chunks!).
Add the butter and onion (and chilli if using), bring to the boil, then reduce the heat and simmer gently for 45 minutes. I like to cover the top with a splatter screen or sieve to stop the sauce spitting all over the hob. You may need to stir the sauce occasionally to stop the bottom catching.
When the sauce is ready, remove the onions and season to taste with salt and pepper. Blend in the fresh basil (if using) with an immersion blender.
Serve stirred though pasta, over whole grains, in a lasagne - there are many different options you can explore!
To make this recipe vegan, substitute coconut fat for the butter. It will give it a slightly different flavour profile, but all of the richness.
Will keep for about a week in the fridge. Also freezes very successfully.
Adapted from Essentials of Classic Italian Cooking