Name: Marcella’s Tomato Sauce
Yield: Makes about 4 cups
Cuisine: Italian
Ingredients: Kosher salt; 2 (28-oz) cans San Marzano tomatoes, with juice; 1–2 yellow onions, halved; ½–¾ cup (6–8 oz) butter, cut into pieces; A few fresh basil leaves (optional)

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

One of my all-time favorites, this famous tomato sauce was written by Marcella Hazan, the godmother of Italian cooking. Foolproof and perfectly balanced, this recipe is about to change your world for the better.

Ingredients

2 (28-oz) cans San Marzano tomatoes, with juice
½–¾ cup (6–8 oz</

Method

In a saucepan, combine the tomatoes and their juice, butter, and onions and simmer gently over low heat, stirring occasionally and mashing up the tomatoes as they soften, until the sauce is slightly thickened, 45 minutes to 1 hour. You can discard the onions—Marcella did—or break them up into the sauce. Season with salt and stir in the basil (if using).