Italian American food writer Marcella Hazan, who passed away in 2013, is renowned for her simple yet flavourful recipes. In her 1992 book 'Essentials of Classic Italian Cooking', she advocates for a tomato sauce made with just three ingredients: tinned tomatoes, an onion, and a generous knob of butter.
The method is remarkably straightforward: peel half an onion, place it in a pot with the butter and tinned tomatoes, and simmer for 45 minutes. No chopping or sautéing is required. Food publication Delish has dubbed this sauce 'the best in the world'.
Hazan's husband Victor explained her philosophy: 'She asked herself, "Why chop an onion? Why saute? I'm going to put the onion, tomato, and butter together and forget about it."' This approach reflects the Italian emphasis on high-quality produce and simplicity.
For those looking to avoid store-bought sauces packed with sugar and additives, this recipe offers a healthier and more economical alternative. As Hazan wrote, 'No other preparation is more successful in delivering the prodigious satisfactions of Italian cooking than a competently executed sauce with tomatoes.'
