You’re on the hunt for Marcella Hazan’s tomato sauce is more than just a recipe – it’s a culinary journey. Born from 16th-century Italy, this classic sauce has been revered for decades, and its simplicity is what makes it so elegant. With a few high-quality ingredients and some slow simmering, you’ll reveal a rich, velvety texture that’ll elevate your pasta, meatballs, or even just a simple dip. Want to uncover the secrets behind this timeless sauce?
History
Marcella Hazan’s iconic tomato sauce has its roots in Italy, where tomatoes were first introduced in the 16th century. As you dive into Hazan’s biography, you’ll find that her love affair with Italian cuisine began when she married Victor Hazan, an Italian-born American. This marked the start of Italian evolution in her cooking style. Hazan’s passion for traditional Italian cooking led her to master the art of creating authentic Italian dishes, including her signature tomato sauce. Her culinary journey took her back to the roots of Italian cuisine, where she discovered the simplicity and elegance of traditional Italian cooking.
Recipe
Marcella Hazan’s Tomato Sauce is a classic Italian recipe that has been revered for decades. This simple yet flavorful sauce is made with just a few ingredients, allowing the natural sweetness of the tomatoes to shine through. With its rich and velvety texture, it’s no wonder this sauce has become a staple in many Italian households.
This recipe is a proof to the power of simplicity in cooking. By using high-quality ingredients and allowing them to simmer slowly, you can create a sauce that is truly exceptional. Whether you’re serving it with pasta, meatballs, or using it as a dipping sauce, Marcella Hazan’s Tomato Sauce is sure to impress.
- 2 lbs fresh, ripe tomatoes, cored and chopped
- 5 tablespoons butter
- 1 medium onion, finely chopped
- Salt, to taste
To begin, place the chopped onion in a large saucepan over medium heat. Allow the onion to cook slowly, stirring occasionally, until it has softened and turned a light golden brown. This should take about 8 minutes. Add the chopped tomatoes, salt, and butter to the saucepan. Stir to combine, then reduce heat to low and allow the sauce to simmer slowly, stirring occasionally, until the sauce has thickened and reduced slightly.
As the sauce cooks, the flavors will meld together and the sauce will thicken, creating a rich and velvety texture. After about 20-25 minutes, the sauce should have thickened to your liking. Remove from heat and serve immediately.
When cooking this sauce, it’s crucial to use high-quality, ripe tomatoes. This will guarantee that the natural sweetness of the tomatoes shines through, resulting in a rich and flavorful sauce. Also, be patient and allow the sauce to simmer slowly, as this will help to develop the deep, rich flavors of the sauce.
The Full Ingredient List
You’ll need just a few ingredients to make Marcella Hazan’s Tomato Sauce. The simplicity of this recipe lies in the quality of the ingredients, not the quantity.
- 2 lbs of fresh, ripe tomatoes (or 1 can of San Marzano tomatoes for Ingredient Substitutions)
- 5 tablespoons of butter
- 1 medium onion, finely chopped
- 1 teaspoon of salt
- Freshly ground black pepper, to taste
When choosing your ingredients, consider the Nutritional Values they bring to the table. This sauce is low in calories and rich in flavor, making it a great addition to any meal.
Cooking Steps
You’ll start by chopping three medium onions, which will form the base of your sauce. Next, you’ll sauté the onions in oil until they’re soft and fragrant, then add three minced garlic cloves to the mix. After that, you’ll add 2 pounds of tomatoes and a generous amount of salt, which will bring out the flavors of your sauce.
Step 1. Chop Three Medium Onions
Chop three medium onions, a task that requires patience and a bit of finesse, as the goal is to end up with uniform, fine pieces that will cook quickly and evenly. To avoid onion tearing, which can make you cry, cut the onions under cold running faucet or submerge them in water for about 30 seconds. Hold the onion firmly, with one hand on top of the other, and slice it in half lengthwise. Place the cut side down on the board, making sure your fingers are curled under and out of the way of the knife. Now, make precise, gentle cuts, applying gentle pressure.
Saute Onions in Oil
With your finely chopped onions in hand, it’s time to bring them to life in hot oil. Heat about 5 tablespoons of oil in a large saucepan over medium heat. You can use olive oil or its substitutes, like avocado oil, for a distinct flavor. Add the chopped onions and sauté until they’re translucent and start to caramelize, stirring occasionally. This caramelization brings out the onions’ natural sweetness, adding depth to your tomato sauce. As the onions cook, stir occasionally to prevent burning. Once they’re soft and lightly browned, you’re ready to move on to the next step.
Step 3. Add 3 Garlic Cloves
Three aromatic garlic cloves are about to elevate your tomato sauce. You’ll reap the benefits of garlic, which go beyond its pungent flavor. Garlic has antibacterial and anti-inflammatory properties, making it a great addition to your sauce. When sautéed with onions, garlic enhances the overall aroma of your dish.
| Aromatic Uses | Garlic Benefits | Flavor Profile |
|---|---|---|
| Soups and Stews | Antibacterial Properties | Pungent, Savory |
| Roasts and Grills | Anti-Inflammatory | Slightly Sweet |
| Sauces and Marinades | Cardiovascular Health | Deep, Rich |
| Baked Goods and Snacks | Immune System Boost | Nutty, Earthy |
| Beverages and Cocktails | Digestive Health | Crisp, Invigorating |
Step 4. Add 2 Pounds of Tomatoes
Add 2 pounds of tomatoes to the pan, and let their natural sweetness start to break down, releasing juices that will enrich your sauce. You’ve probably spent time in your backyard tending to your garden, nurturing your tomato plants, and waiting for the perfect moment to harvest. Now, it’s time to test their ripeness. Gently press the skin; a ripe one will be slightly soft to the touch. Once you’ve selected the perfect tomatoes, add them to the pan, letting them release their natural goodness. As they break down, the acidity will balance out the richness from the garlic, creating a harmonious base for your sauce.
Step 5. Add Salt Generously Now
As the tomatoes start to release their juices, your sauce is taking its first steps towards flavor town. Now it’s time to add salt, an essential component of Salt Culture. Don’t be shy; add it generously to bring out the flavors of your tomatoes.
| Why Salt? | Benefits | Risks |
|---|---|---|
| Balances flavor | Enhances taste | Excessive intake leads to Health Risks |
| Preserves food | Inhibits bacterial growth | Contributes to high blood pressure |
| Enhances texture | Improves overall flavor profile | Dehydration in extreme cases |
| Supports digestion | Aids in nutrient absorption | Stomach pain and bloating |
| Essential for life | Regulates fluid balance | Kidney strain and damage |
Final Thoughts
Clarity emerges when the complexities of Marcella Hazan’s tomato sauce are distilled into a few essential principles. You now understand the importance of using high-quality ingredients, cooking the sauce slowly, and seasoning it thoughtfully. As you reflect on your experience, you’ll realize that these principles can be applied to other recipes, but also to your approach to cooking in general. You’ve gained personal insights into the value of simplicity and patience in the kitchen. As general advice, remember that the best dishes often result from a deep understanding of a few fundamental principles, rather than a complicated set of instructions. With these insights, you’re ready to take on new recipes and cooking skills to the next level.
