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Butter, Tomato & Onion Sauce from Hazan Family Favorites

Marcella Hazan has been described as the godmother of Italian cooking in America.  When I heard that her son, Giuliano had written a cookbook, I couldn’t wait to get my hands on it.  Hazan Family Favorites: Beloved Italian Recipes is a collection of 85 recipes passed down from his mother, grandmothers and extended family. This sauce is amazing.

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Give these recipe a try too, this Roasted Tomato Sauce is Great and so is the Roasted Tomato and Onion Sauce.Pasta with Butter & Onion Sauce on plate with fork

 

My Mother’s Butter, Tomato & Onion Sauce ~ Easy True Italian Sauce

This is probably the most simple sauce yet, but it gives big flavor! This sauce will be a go to when making spaghetti or pastas. Better than jarred or canned store bought sauces I promise.

from Hazan Family Favorites

Ingredients Needed:

  • ripe tomatoes or 3 cups canned whole peeled tomatoes with their juice
  • sweet yellow onion
  • butter
  • salt
  • grated Parmesan cheese
  • spaghetti or pasta of choice

How To Make:

If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes.

Trim both ends of the onion; peel it and cut in half lengthwise.

Put the tomatoes, onion, butter and salt in a 4 to 5 quart saucepan over medium heat.  

When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.  

Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot.  

The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK!

Yield: 6

Butter, Tomato & Onion Sauce from Hazan Family Favorites

Butter, Tomato & Onion Sauce from Hazan Family Favorites

This is probably the most simple sauce yet, but it gives big flavor! This sauce will be a go to when making spaghetti or pastas.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 pounds ripe tomatoes or 3 cups canned whole peeled tomatoes with their juice
  • 1 medium sweet yellow onion
  • 5 tablespoons butter
  • 1  ¼ teaspoon salt
  • ⅓ cup grated Parmesan cheese
  • 1 lb spaghetti or pasta of choice

Instructions

  1. If using fresh tomatoes, peel them.  
  2. Coarsely chop the fresh or canned tomatoes.
  3. Trim both ends of the onion;  peel it and cut in half lengthwise.
  4. Put the tomatoes, onion, butter and salt in a 4 to 5 quart saucepan over medium heat.  
  5. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.  
  6. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot.  
  7. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

Notes

When you toss pasta with sauce, add about ⅓ cup freshly grated Parmigiano-Reggiano.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 656mgCarbohydrates: 46gFiber: 4gSugar: 13gProtein: 9g

Nutritional calculations are estimated and may not be accurate.

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Disclosure: I was provided the cookbook for review by ABRAMS, all opinions are my own. I was not compensated for this post.

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