Amy's Authentic Italian Tomato Sauce

I got this recipe from my coworker, Amy, today. I was so happy because I had some leftover pasta that needed to be used and it was about lunch time. This suprisingly easy recipe left an amazing smell wafting throughout my home. I didn't follow the recipe perfectly because I needed to improvise with salted butter but it was pretty close. Amy said the recipe came from Marcella Hazan, the Italian Betty Crocker, which left me a fun image of the history of the recipe. It smelled and tasted like a recipe that my great aunt would serve me when I was around 8 years old. She served it with macaroni noodles. So wonderful. Thank you for sharing Amy!

Makes enough sauce for a pound of pasta.

Ingredients 

28oz can marzano tomatoes, crushed (“pulp” or “purée”)

5 TBL unsalted butter, sliced into small pieces

1 hefty tsp salt

1 onion, peeled and sliced in half

Directions 

Step 1

Combine the tomatoes, the butter and the onion halves in a deep skillet or a saucepan. Add salt. The onions are just meant to flavor the sauce; they remain in their halves and won’t be part of the end result. Place over medium heat and bring to a simmer. 

Step 2

Cook, uncovered, for about 30 minutes. Stir frequently.

Step 3

Discard the onion, add salt if needed, and toss with pasta.