Hazan’s Butter Tomato Sauce
Hazan’s Butter Tomato Sauce
I got this recipe from a friend on another site, and that man is a Chef, and the recipe comes from the late Italian Chef and author, Marcella Hazan. So needless to say, this recipe comes highly recommended. I made this on 27 May 2022, and I must say, best sauce I have tested, the flavor is excellent! Highly recommended for a easy and very delicious sauce. This is adapted to the size of cans I have here in Thailand, for US size can, that is explained in the Notes section.
Equipment
- Potato Masher
Ingredients
- 2 cans peeled tomatoes, (20 oz / 565 g each), I use Brook brand.
- 1 medium onion
- 6 tablespoons unsalted butter
- kosher salt, as needed
Instructions
- Pour the tomatoes and the juice, into a saucepan and crush them with a potato masher, or you can do this with your hands.
- Peel the onion and simple cut in half crosswise. Add the onion and butter to the saucepan.
- Place saucepan on low heat and bring to a simmer. Simmer only, no one likes a pot of burnt tomatoes!
- Every 10 minutes or so, give the sauce a stir, taste, and season with a tiny pinch of salt, let the sauce simmer. Continue to simmer, taste, and add a tiny pinch of salt, as needed, for 45 minutes.
- Remove from heat and remove the onion. You can either discard the onion or enjoy as a snack. Mash the tomatoes with the masher again, now your sauce is ready.
- Serve over hot cooked spaghetti or pasta of your choice. Enjoy.
Notes
Variant: 1. Replace half the butter with duck fat (this comes highly recommended!). 2. In a separate pan, brown some ground beef or pork (500 g / 1 lb), drain, and stir into the sauce, then serve as a meat sauce.
This sauce freezes well, so make a larger batch, separate into portion sizes you require and freeze, then you have sauce readily available.
For viewers in the US, for the canned tomatoes, use one 28 oz can, and 5 tablespoons butter.
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