I’ve made another amazing food discovery by way of Food 52, Marcella Hazan’s Tomato Sauce with Onion and Butter. I’ve noticed it mentioned in a lot of different posts for a while now and as a serious pasta lover I thought it would be worth testing out. It’s billed as the most famous tomato sauce on the internet and now I know why. It’s super easy, and though simple really delicious prepared exactly as is. It freezes well so you can prepare a big batch on a Saturday and use it to prepare all kinds of dishes through the week or some time down the line. Pizza and pastas of all varieties taste really good with this sauce.
Perhaps my favorite feature of this sauce is that it really lends it’s self to improvisation. You want to avoid butter, substitute olive oil. You need veggies, toss them in. Herbs, yum. Three different types of tomatoes, use them all! Too lazy to blanch and prepare your tomatoes, toss them em’ in skin on (though this does require slightly longer cook time) it tastes great this way too. (Yeah totally tried it with skin on. Who has time to blanch tomatoes? You can either leave the sauce chunky or use an immersion blender to blend up the skin.) It’s even ok to make with canned tomatoes, a real plus in the winter time when all you can get are so-so hot house tomatoes.
I actually now have no idea why I’ve ever bought a jar of pasta sauce. And obviously this is a lot better for you then a jared sauce. Ok I know it has butter (again substitutions ok here) but have you ever read the label of jared sauce? 10g of sugar for 1/2 cup serving! (My local grocery store brand sauce.) I feel pretty good about serving my kids Marcella’s Sauce instead. This is for sure going to become a staple recipe for me.
So go get some of those last tomatoes and freeze up a batch for the fall months (and recipes) to come. Also, if you have any great ideas for variations I’d love to hear em’! Mine pictured above is made with Roma tomatoes, and has zucchini added!