This tomato sauce is also entirely hands-off. You don't even mince the onion. It's a great way to knock a meal together with a few cupboard staples. Serve it over pasta with a flurry of cheese, and enjoy tomato sauce with the flair of restaurant richness.
It doesn't replace my favorite meaty sauces, though; it's extraordinarily simple and minimalist. But it's very satisfying, and its ease cannot be beat. As a topping for ravioli, or a filling for lasagna, this sauce is spectacular.
My only change to the original recipe is the addition of black pepper. Look, I just can't eat a bowl of pasta without a bit of black pepper, and I think this sauce benefits from just a little flurry of pepper at the end.
Have you ever tried this famous sauce? What did you think?
Serves 2 to 4. Adapted in my own words from Marcella Hazan's Essentials of Classic Italian Cooking. 28-ounce can peeled plum tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Shaved Parmesan cheese
Freshly ground black pepper
Put a 3-quart saucepan over medium-high heat. Add the tomatoes, butter, onion halves, and a pinch of salt. Bring to a simmer then lower the heat. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion.
Serve over hot pasta with Parmesan and black pepper, if desired.
Related: Easy Weeknight Recipe: Hearty Tomato Sauce
(Images: Faith Durand)