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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

Ingredients

  • 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

Instructions

  • 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!

Notes

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