MARCELLA HAZEN'S FAMOUS TOMATO SAUCE

How many times do you need to read something, or see something, before you finally decide to jump in and try it?  If we're talking about skydiving I think my answer is never.  But, when we're talking about a simple recipe for tomato sauce, with just 3 or 4 ingredients, the answer is apparently about 40 years or so.

Beginning in 1973, Marcella Hazen published The Classic Italian Cook Book:   The Art of Italian Cooking and the Italian Art of Eating,  followed by many more books.  Included in all of this was a very simple recipe for tomato sauce.  Ever since Bloggers have been writing about food they have been raving about Marcella's recipe.  It took her sad passing recently for me to finally try it.

As with most "simple" recipes, there is room for some tweaking with little risk.  For me, it was the addition of garlic.  For others it is a pinch more salt or perhaps a bit of sugar.  Regardless, it is a classic that everyone should have in their recipe collection.

For an adaptation of  Marcella Hazen's Tomato Sauce recipe. . .

Adapted from Marcella Hazen's Tomato Sauce recipe:

28 ounce can of San Marzano peeled tomatoes

Five tablespoons butter, unsalted

One yellow onion, peeled and halved

Salt to taste

One clove garlic, minced (optional)

Mix all ingredients together in a heavy sauce pan, simmer for about 45-60 minutes, stirring occasionally, until tomatoes are broken down and sauce thickens.  Taste for saltiness.  Remove onion.  Serve over pasta with shredded parmesan cheese.

NOTE:  If you like boiled onions, save the onion you originally removed.  Chop up into small pieces and add to sauce.  Adds additional texture and flavor.