Tomato Sauce Simply

We all have our favorite tomato sauce whether it be homemade or jarred. I know by heart my mother-in-law’s recipe for marinara sauce. This recipe though, I feel confident will be your new favorite! Marcella Hazan, an Italian who moved to New York City with her husband was a biology scholar who change the American way of cooking Italian.  One of her memorable recipes is for a simple tomato sauce. The concentration of the tomato is phenomenal and the preparation simplistic! I have made this sauce and love it. However, I have to admit I have adapted to my taste. As my husband and children would say, “Can’t you just follow the recipe!” Because I am fond of basil, oregano and garlic I have added them to the original recipe but it is still simple and delicious!

1 28 ounce can of San Marzano tomatoes

1 medium onion cut in half

5 tablespoons of butter

Salt

Now this is where Marcella’s ingredients end. I have added…and or changed…

1 28 ounce can of san Marzano tomatoes

1 medium onion cut in half

1 large clove garlic smashed

1 tablespoon fresh basil chopped

1/2 tablespoon fresh oregano chopped

1 tablespoon butter

2 tablespoons EVOO

Salt to taste

Place the tomatoes in a medium saucepan, break them up with your hands or a potato masher. Add all the other ingredients and bring to a simmer. Cook for 45 minutes uncovered. Taste for salt. Simple!
For a future reference when you have fresh basil or oregano place the leaves in a food processor with a bit of olive oil and pluse to a paste. Put the paste in the sections of an ice cube tray. Freeze, remove cubes and wrap individual cubes. Use like fresh as needed!


All this needs is some pasta!

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