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Julie Van Rosendaal: Marcella Hazan's tomato sauce

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Julie Van Rosendaal's second instalment of her music-food mash up series features Gordie Johnson of Big Sugar's favourite pasta recipe. Read more for recipe.

(Julie Van Rosendaal/CBC)

Marcella Hazan's Tomato Sauce

1-2 cans 28 oz (796 mL) can good-quality whole tomatoes - either San Marzano, or one of whole tomatoes, one of puree
1/3 cup butter
1 medium yellow onion, peeled and halved
salt, to taste

Put the tomatoes, butter and onion in a pot over medium heat. Once it starts to bubble, turn the heat down to medium-low and simmer for about 45 minutes. Put a lid on if you don't want any red spatters in the vicinity of the pot. Stir occasionally, squishing the tomatoes against the side of the pot with your spoon.

Fish out the onion halves (or leave it in and puree the lot) and if you like, blend until smooth with a hand-held immersion blender. Serve hot, ladled over spaghetti. Serves 6-12.
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