Marcellas Tomato Sauce

Preface

1. If you are interested in classic Italian cuisine, you cannot ignore Marcella Hazan. The Italian married a New Yorker and moved with him to Manhattan. As a cookbook author, she made classic Italian cuisine known in the USA. Her cookbooks are among the standard works of classic Italian cuisine
2. Classic Italian cuisine thrives on its simplicity and its ingredients. The quality of the ingredients is extremely important. This tomato sauce only needs 3 ingredients and a lot of love and time. And you can’t and shouldn’t exchange anything about this tomato sauce, it’s a classic. And yes, the butter is absolutely essential. Margarine or other fats will spoil this delicious sauce. So just leave it that way and use the best canned tomatoes in the world and give the sauce time and love.

preparation

1. The preparation is very easy. Peel and halve the onion and put it in a saucepan with the tomatoes and butter and bring it to a boil over medium temperature. Then immediately turn the stove to the lowest setting and let the sauce simmer here for at least 45 minutes. Every now and then mash the tomatoes on the edge with a wooden trowel.
2. After 45, most of the liquid has boiled away and the butter floats golden on top. Now remove the wobbly onion and season with salt and sugar. If you like the sauce very fine, you can now pass it through a sieve. I like it when there is some structure, so just stir vigorously and serve with pasta.
3. The sauce tastes very clear and very intense and slightly sweet like tomatoes and extremely tasty – absolutely no additional spices, no cheese, nothing, that would definitely not do the sauce any good. This sauce is once again proof that you can conjure up something extremely delicious from very few, but high-quality ingredients.