Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!
This is the second recipe I am featuring from the magnificent Marcella Hazan. You can see the first recipe by clicking here. Today’s recipe is great because it is so simple and yet, so silky and delicious. Also, it’s very hands off once everything is in the pan, and with school starting soon, we all need our hands free for the little ones!
I am using our Enameled Cast Iron Skillet with Lid for this recipe, here’s some info about it:
Braising Pan and Skillet in One
Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, saute, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.
This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.
Click here to get yours today, or to learn more.
Let’s jump right in!
Ingredients
- 2 cups canned imported Italian San Marzano tomatoes
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt to taste
Instructions
Peel and cut onion in half.
Add tomatoes to skillet, along with butter, onion, and salt. Simmer uncovered for 45 minutes, stirring occasionally.
Mash tomatoes with the back of a wooden spoon. Taste and correct for salt. Serve over pasta, garnish with chopped parsley and freshly grated cheese, if desired.
That’s it! This recipe is just one of my many favorites from Marcella Hazan, and I hope that you’ll give it a try. Let’s make great food together!
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Tomato Sauce With Onion and Butter
Equipment
Ingredients
- 2 cups canned imported Italian San Marzano tomatoes
- 5 tbsp butter
- 1 onion, peeled and cut in half
- salt, or to taste
Instructions
- Peel and cut onion in half. Add tomatoes to skillet, along with butter, onion, and salt. Simmer uncovered for 45 minutes, stirring occasionally. Mash tomatoes with the back of a wooden spoon. Taste and correct for salt. Serve over pasta.
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