Description

Inspired by Marcella Hazan's famous technique, this fresh tomato pasta sauce uses butter, onion, and slow simmering to create restaurant-quality flavor with just 6 ingredients. Perfect for summer tomatoes and freezes beautifully.

Ingredients

Scale

3 pounds of tomatoes, mixed (6-8 romas plus 3-4 vine ripened)

5 tablespoons salted butter

1 large yellow onion, diced

6 large garlic cloves, sliced

2 teaspoons coarse kosher salt

1/4 teaspoon red pepper flakes

Parmesan rind, plus grated, for serving

1/4 cup fresh basil leaves, optional

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Instructions

Heat butter in large pan or Dutch oven over medium heat. Add diced onion and sliced garlic, cooking gently while preparing tomatoes.
Chop tomatoes into rough pieces. (See notes for peeling options.)
Add chopped tomatoes, 1 teaspoon salt, red pepper flakes and parmesan rind to the pan. Simmer slowly for 45 minutes, stirring occasionally and breaking up tomatoes with a spoon.
Remove parmesan rind. Use an immersion blender to blend sauce to your preferred texture. (See notes for other texture options.)
Just before serving, stir in a few tablespoons of salted pasta water. Taste and add more salt if needed. Serve over pasta with fresh basil and grated parmesan.

Notes

Best Fresh Tomatoes: My go-to combination is Roma and vine-ripened tomatoes (about 6-8 Romas plus 3-4 large vine-ripened) for the perfect balance. Romas provide body and fewer seeds, while vine-ripened add bright, sweet flavor. Use whatever fresh, ripe tomatoes look best at your market, but aim for 3 pounds.

Peeling Tomatoes: You don't have to peel your tomatoes. I've tested peeling, blanching, using a food mill, and using an immersion blender. The immersion blender is simplest and gives the rustic texture I love. If you don't have one, a food processor works just as well.

Onion: The recipe calls for a whole diced onion. Since the sauce gets blended, most of the onion melts into the sauce. If you prefer no onion pieces, cut the onion in half, cook it in the sauce, then remove before blending and serving.

Butter: Salted butter is my preference, but use what you have and adjust seasoning to taste.

Texture Options: Leave chunky, blend smooth with immersion blender (my favorite), or pass through a food mill for ultra-smooth texture. Remove parmesan rind before blending.

Storage: Store in refrigerator up to 3 days or freeze for longer storage. Thaw in refrigerator overnight or defrost in microwave.

Prep Time: 15
Cook Time: 45
Category: Easy Recipes
Method: Stove Top
Cuisine: Italian