Simple, classic and downright magical, this iconic tomato sauce by Marcella Hazan uses just 3 ingredients and it shows less is better. With just tomatoes, butter and onion, it turns pantry staples into a rich and silky sauce you will do it repeatedly.
Why this sauce earned its fame
- A breeze to cook:Just three basic points come together to create a sauce with great depth. The butter melts into the tomatoes for a smooth, rich sauce.
- A clever shortcut:The onion cooks halved, adding flavor without being cut, then removed to leave a silky, delicate sauce.
- Endless ways to use it:Toss with pasta, spoon on meatballs, add a layer of lasagna, spread on pizza, or freeze for quick dinners later.
Ingredients of Marcello Hazan’s tomato sauce
- Canned Tomatoes: Use canned tomatoes without added salt or herbs. Cento San Marzano is a great brand!
- Onion: Use a white or yellow onion!
- Butter: The original recipe calls for unsalted butter, but if you only have salted butter, it will work.
Tomato sauce recipe by Marcella Hazan
Once you try this, jarred sauce won’t stand a chance. With just a little cooking time and almost no prep, this simple tomato sauce offers a rich, classic flavor that complements virtually any Italian dish. No garlic, herbs or olive oil needed!
- Add ingredients: In a large saucepan, add whole tomatoes, onion and butter.
- Simmer: Bring the mixture to the boil over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, crushing any large pieces of tomato.
- Remove the onion: Discard the onion, or use it in another recipe!
- Mixture: Use an immersion blender or crush large chunks of tomato to reach the desired sauce consistency. Season with a pinch of salt to taste, if necessary, serve over pasta and enjoy your meal!
Alyssa’s expert advice
Double the recipe! It keeps for days in the refrigerator and freezes well. It’s great to drizzle over pasta, cook into lasagna, or use in other meals throughout the week.
Press
Tomato sauce with 3 ingredients
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Ingredients
- 1 (28 ounces) can whole peeled tomatoes
- 1 medium onion peeled and cut in half
- 5 spoons unsalted butter
Instructions
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In a large saucepan, add 1 can (28 ounces) whole peeled tomatoes, 1 medium onionAND 5 tablespoons unsalted butter.
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Bring the mixture to a boil over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, crushing any large pieces of tomato.
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Remove the onion. Discard the onion or use it in another recipe!
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Use an emulsion blender or crush large pieces of tomato to reach the desired sauce consistency. Season with salt to taste, if necessary. Serve over pasta and enjoy!
Notes
- Refrigerator: Store leftover sauce in an airtight container in the refrigerator for 3-5 days.
- To heat: Reheat the sauce on the stove until thoroughly heated. Add a little water or chicken stock to the sauce to thin it out if needed!
- Freezer: Cooked and cooled salsa can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.
Nutrition
More homemade sauce recipes to try
Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create true flavor. If you like this approach, try these other easy sauce recipes.
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