How is it that something so simple can result in the most luscious, silky, velvety concoction ever? I have tried making other marinara sauces before but I always go back to this one, it simply cannot be beat. Butter, whole San Marzano tomatoes, half an onion, and some salt. That’s it. No garlic, no red pepper, no other seasonings. Trust me, it simply doesn’t need it. I put basil on top of my pasta here since I have so much of it in my garden, but it doesn’t even need that. It just is the best tomato sauce to ever exist.
All thanks to Marcella Hazan who posted this recipe in her book Essentials of Italian Cooking.
When I make this marinara, I make sure to make extra and freeze it. It can be used in so many other recipes like Chicken Parmesan, baked fish, or simply nestled on top of a bowl of pasta.
Marcella knows what she is doing, so don’t touch this recipe. So don’t fudge with it. Don’t do anything, just let it be itself, friends.
28-ounce can whole peeled San Marzano tomatoes
1 medium white onion, cut in half (if you have a really large one, use 1/2 or 1/4)
5 tablespoons unsalted butter
Salt, to taste
- Add the tomatoes, onion and butter in a saucepan over medium heat. Bring the sauce to a simmer, then lower the heat to low if needed so that it simmers uncovered for 45 minutes. Stir occasionally, crushing the tomatoes with the back of a large spoon.
- Discard the onion, and add salt if needed (your tomatoes may have enough salt already so that it is not even need).