Marcella Hazan's Tomato Sauce

1 x 28-oz can (whole or diced) plum tomatoes, with their juices
5 tablespoons (75 g) unsalted butter
1 medium yellow onion, peeled and cut in half
salt, to taste


Mush tomatoes with your hand into med saucepan. Do not drain out juices. Add butter, and onion halves in a medium saucepan. Add a pinch or two of sugar. Place over a medium heat and bring to a simmer, mashing up the tomatoes gently with the back of a wooden spoon. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato and the sauce has reduced and thickened. Stir occasionally, continuing to mash any large pieces of tomato with the wooden spoon. Taste and salt as needed. Discard the onion.




From Essentials of Classic Italian Cooking by Marcella Hazan