Marcella Hazan’s Tomato Sauce Recipe • 5★

Recipe from Kim Severson

Adapted by The New York Times

Updated August 4, 2024

Christopher Testani for The New York Times. Simon Andrews.

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness. —The New York Times

Featured in: Tell Us Your Favorite Marcella Hazan Recipe

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

1 onion, peeled and cut in half

Step 1Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Step 2Place 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. Add salt as needed.

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. Add salt as needed.

Step 3Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Such endless tinkering! My daughter turned me on to this. She said that its simplicity allows the primary ingredients--the tomatoes and the pasta--to shine. The onion is a whisper, not a shout (or, God forbid, a partner with garlic in a mugging). The butter, astonishingly, adds an unctuousness, a luxurious velvety taste and feel that perfectly complement the tomatoes. If anyone else had told me this, I would have reached for my herb garden, the olive oil. But I trust her, and she was right.

The recipe from the first edition of The Classic Italian Cookbook (1973) calls for 2 lbs of tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 teaspoon granulated sugar. I can't imagine why the amount of butter has been reduced from 8 tablespoons to 5 tablespoons. Stick with the original.

I don't know why you would want to discard the onion. Eating it is one of the highlights of this dish!

I make this with fresh tomatoes in the summer. It freezes well. I only use 2 T butter. I leave the onion in and use my immersion blender to lightly blend. SO good!

Ok, I’m a midwesterner and I give this a 3 at best. It’s not bad…but it felt heavy and a little boring. If I’m going to do a simple sauce, I think olive oil and lightly sauteed garlic, then the canned tomatoes, finished with some fresh herbs (basil/parsley) and more fancy olive oil would be more effective. My teenager agrees.

Adapted from “Spoon Fed” by Kim Severson

Source: https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce