Marcella Hazan’s Famous Tomato Sauce

Tomatoes are full on. I have been eating, canning, and drying tomatoes for the last couple of weekends. I love Marcella Hazen’s super popular tomato sauce recipe, I usually make it in the winter with tomatoes I canned in the summer. I recently saw a blogger change the original recipe using fresh tomatoes. I decided to try it!

This is one of those recipes, I know I say this all the time and I am going to say it again; that is more than a sum of it’s parts. The combination of ingredients and time sort of emulsifies and becomes silky and smooth and the fresh tomato taste stays true but there is a richness that is unique. It’s tempting to add herbs but I don’t. Sometimes simple is best. This is one of those times.

You only need 4 ingredients.

  • 2 pounds of ripe tomatoes-I didn’t peel mine I just cored them and chopped them up
  • 5-8 tablespoons of butter. Some recipes call for 5 others call for 8, I use the whole stick of butter baby, but you do you.
  • 1 or 2 onions depending on the size, chop them up
  • salt

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Chop everything up and throw it all in a sauce pan and simmer it for an hour.

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It will look like this after about 20 minutes.

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Keep cooking it. It will look like this after about 45 minutes.

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After an hour or so, when all the vegetables have completely collapsed, hit it with an immersion blender or blend it in a blender or food processor and it will be lush and smooth like this.

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This makes a generous 2 quarts of sauce. I froze some and I used some to make eggplant Parmesan.

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Enjoy the fresh tomatoes while we have them, but maybe put a few quarts away in the freezer for winter. Fall is right around the corner and the tomatoes will be gone.

Have a great week. I’ll see you at pickup.

Mo

 

 

 

 

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2 Responses to Marcella Hazan’s Famous Tomato Sauce

  1. Sheree says:

    Nothing nicer than homemade tomato sauce and soup.

  2. Sharon says:

    If I mix San Marzano and yellow cherry tomatoes together should it still taste good?

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