In honor of chef Marcella Hazan
(who recently passed away at 89),
here is her famous recipe for
classic tomato sauce.
Marcella's cooking classes, books and TV shows
always stressed the importance of
the very best ingredients and
and keeping things very, very simple.
You will need 3 ingredients:
o 28-ounce can of whole peeled tomatoes w/juices
(San Marzano Italian tomatoes -- they're the best!)
o 5 tablespoons butter (unsalted)
o 1 medium onion, peeled (cut in half)
Combine the tomatoes, the butter and onion halves
in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer.
Cook, uncovered, for about 45 minutes.
Stir occasionally, mashing any large pieces
of tomato with a spoon. Add salt to taste.
Discard the onion halves before tossing
the sauce with pasta. This recipe makes
enough sauce for a pound of pasta.
So simple. So delicious.
Thank you, Marcella.
(Photo of Marcella Hazan, courtesy Associated Press)