I can’t remember where I heard about this sauce, but once I discovered it I also discovered it’s everywhere on the internet. They says this sauce is delicate, light, creamy and basically perfect. On NYT Cooking it gets five full stars from thousands of people.
The recipe comes from Marcela Harzan who wrote the book, “The Essentials of Italian Cooking”. The crazy thing is is that this marinara sauce has only three ingredients: tomatoes, an onion, and butter.
I made it today and it lives up to it’s reputation. There’s no need to buy spaghetti sauce ever again. This sauce is simply yum.
I obviously added meat and ate this with spiraled zucchini. It was delish. If I was eating bread, this meat sauce on top of a piece of French bread would have been a slice of wonderful.
- 1x 28oz can whole tomatoes (I used crushed)
- 1 medium onion cut in half
- 5 tbsp butter
- pinch of salt
Put all ingredients in a pot and cook on low stirring in the butter
Simmer for 45 minutes
Periodically stir, crushing the whole tomatoes on the side of the pot
After 45 min, discard the onion or better yet use it for something else
Salt to taste