In the vast culinary landscape, few names resonate with such reverence and influence as Marcella Hazan. Her contributions to Italian cooking, particularly in introducing authentic, uncomplicated flavors to American kitchens, are simply immeasurable. Recently, I had the profound pleasure and distinct honor of visiting Marcella and her beloved husband, Victor Hazan, at their warm and inviting home in Florida. It was an experience that transcended mere cooking; it was a masterclass in the art of living beautifully and simply, punctuated by the unforgettable taste of genuine Italian hospitality.

At 87 years young during my visit, Marcella Hazan stood as a living legend, her quiet demeanor belying the immense impact she had on millions of home cooks. Her philosophy was clear: authentic Italian food doesn’t require complexity; it demands respect for high-quality ingredients and a straightforward approach. While her cookbooks are filled with a treasure trove of incredible recipes, one particular dish has become synonymous with her name, an enduring symbol of her genius: the surprisingly simple yet utterly sublime Tomato Sauce with Onion and Butter. It is, without a doubt, the recipe for which she is most famously celebrated, embodying her belief that the most profound flavors often arise from the fewest, finest components.

This iconic sauce is a testament to the power of simplicity, transforming a handful of ingredients into a masterpiece of flavor. Many cooks, myself included, have found this recipe to be a cornerstone of our culinary repertoire, serving as both an introduction to authentic Italian taste and a constant reminder that culinary excellence need not be intimidating. The beauty of this sauce lies in its ability to elevate everyday dining into an extraordinary experience, proving that sometimes, less truly is more. During my visit, it became even clearer why this particular recipe resonated so deeply with so many: it’s a reflection of Marcella herself – elegant, authentic, and utterly captivating.

For a deeper look into my memorable visit with Marcella and Victor Hazan, including exclusive photos and personal anecdotes, you can read my full post here. It offers a glimpse into the lives of these two remarkable individuals and the cherished moments we shared, highlighting the enduring legacy of Marcella Hazan and her timeless approach to Italian cuisine.

Marcella Hazan’s Iconic 3-Ingredient Tomato Sauce: A Culinary Masterpiece

The magic of Marcella Hazan’s tomato sauce lies in its incredible simplicity and the masterful way it coaxes profound flavor from just a few components. While often touted as a three-ingredient wonder, if you count the essential pasta it’s served with, it becomes a magnificent quartet. This recipe has earned its place in culinary history for its ability to produce a sauce so rich, so balanced, and so utterly delicious, you’ll wonder why you ever needed anything more complex.

At the heart of this minimalist masterpiece are just three key players, each contributing uniquely to the sauce’s distinctive character:

1. One Whole Onion: Not chopped, not diced, but simply peeled and halved. The onion is not meant to be eaten with the sauce (though as you’ll discover, some of us can’t resist a taste!). Instead, it’s a silent hero, infusing the tomatoes with a gentle sweetness and aromatic depth as it simmers, then gracefully departing once its work is done.
2. One 28-ounce Can of Whole, Peeled Tomatoes: The quality of your tomatoes here is paramount. Marcella herself championed San Marzano tomatoes, and for good reason. These Italian plum tomatoes, grown in the volcanic soil of Mount Vesuvius, are known for their sweet, balanced flavor and tender flesh, with fewer seeds and less acidity than other varieties. Opting for whole tomatoes allows you to truly taste their natural essence and texture, which you can then roughly chop to your preferred consistency before cooking.
3. Five Tablespoons of Butter: This might seem like a generous amount, but it is precisely what gives the sauce its incredible richness, velvety texture, and luxurious mouthfeel. The butter mellows the acidity of the tomatoes, creating a wonderfully smooth and harmonious flavor profile. I personally used salted butter, which conveniently allowed me to omit adding extra salt to the sauce itself, a practice I also extend to my pasta water for optimal seasoning.

And, of course, a high-quality pasta of your choice. A robust pasta such as bucatini, spaghetti, or rigatoni, with its ability to hold and absorb the sauce, is an ideal canvas for this culinary gem.

Crafting the Perfect Marcella Hazan Tomato Sauce: Step-by-Step

The preparation for this sauce is deceptively simple, yet requires a touch of patience and an appreciation for the alchemical process that unfolds on your stovetop. Begin by combining all the star ingredients in a sturdy pot or saucepan. Place the peeled and halved onion, the roughly chopped whole peeled tomatoes (along with their juices), and the five tablespoons of butter directly into the pot. There’s no need for pre-sautéing or complex layering; Marcella’s brilliance lies in her direct approach.

Bring the mixture to a gentle simmer over medium heat. Once it begins to bubble, reduce the heat to low, ensuring a steady, gentle simmer. This slow, uncovered cooking process is crucial. Allowing the sauce to simmer uncovered permits the flavors to concentrate and the sauce to reduce slightly, intensifying its taste and texture. Stir occasionally to prevent sticking and to encourage even cooking. Continue this leisurely simmer for a full 45 minutes.

The transformation of the sauce over this period is subtle yet significant. You’ll know it’s reached its peak when you observe droplets of fat – the butter – floating freely and distinctively from the tomatoes. This visual cue indicates that the sauce has sufficiently cooked down, the flavors have melded beautifully, and the butter has fully emulsified with the tomato’s natural oils, creating that signature rich texture. It’s a moment of culinary satisfaction, signaling that Marcella’s magic is complete.

Once the sauce has achieved this luscious state, it’s time for the onion to make its final exit. Carefully remove the whole onion and discard it. Its job is done; it has imparted its sweet essence to the sauce, leaving behind a perfectly balanced flavor profile. However, I must confess a small secret: on occasion, I find myself unable to resist. A sprinkle of salt and pepper on that tender, butter-infused onion transforms it into a surprisingly delicious little snack. It’s a delightful bonus from the cooking process!

And there you have it – this is what true, unadulterated tomato sauce is all about. Pure, vibrant, and incredibly satisfying. The resulting sauce is remarkably versatile, making it a staple in any kitchen. Its inherent deliciousness shines whether served simply or used as a foundational element for more complex dishes. This recipe isn’t just about cooking; it’s about understanding the synergy of quality ingredients and the beauty of focused simplicity.

Serving Your Marcella Hazan Tomato Sauce

The classic way to enjoy Marcella Hazan’s tomato sauce is, of course, over perfectly cooked pasta. Choose your favorite shape – spaghetti, penne, rigatoni, or bucatini all pair wonderfully. Ensure your pasta is cooked al dente, offering a pleasant bite that complements the tender sauce. Toss the freshly drained pasta directly into the pot with the sauce, allowing each strand or shape to be generously coated. A sprinkle of freshly grated Parmesan or Pecorino Romano cheese and a few torn basil leaves can elevate the dish further, adding an aromatic freshness and salty tang.

Beyond pasta, this versatile sauce can be the base for numerous other Italian dishes. Use it for homemade lasagna, as a vibrant topping for chicken or eggplant parmesan, or even as a flavorful foundation for meatballs. Its pure taste ensures it will enhance, not overpower, other ingredients. It’s the kind of sauce that makes a simple weeknight meal feel like a special occasion, embodying the warmth and generosity of Italian home cooking.

A Culinary Gift and an Amusing Anecdote

My visit with Marcella and Victor Hazan wasn’t just about learning the secrets of their kitchen; it was also filled with personal touches and genuine warmth. As a farewell gift, they thoughtfully sent me home with a batch of custom-made Italian sausage, crafted by the renowned Paul Bertolli of Fra’ Mani. Bertolli, known for his dedication to traditional Italian charcuterie, produces some of the finest sausages, and this gift was a truly special culinary treasure, a delicious reminder of the Hazans’ impeccable taste and generosity.

Naturally, the arrival of these exquisite sausages called for a backyard grill-out. The enticing aroma of sizzling pork filled the air, promising a delicious dinner. As I meticulously arranged the sausages for a perfect photo opportunity – a blogger’s instinct, after all – I became aware of a small, impatient presence hovering nearby. My little boy, with his keen sense of smell and even keener appetite, found the waiting unbearable.

Before dinner was officially served, and much to my initial dismay, he brazenly reached out and grabbed a sausage directly from the grill with his bare hands! I swiftly scolded him, reminding him about proper table manners and the anticipation of a shared meal. Turning my back for a moment to dish up the other plates, I thought the lesson had been learned. Oh, how wrong I was.

Just as I was about to call everyone to the table, I glanced back and caught him in the act. He had seized another sausage, his small face a picture of intense concentration. His mission: to devour it as quickly and discreetly as possible, hoping to escape detection.

The sheer speed of his slurping was astounding! His eyes darted around, betraying a mix of guilt and pure, unadulterated joy. He was a whirlwind of bites and hasty chews, determined to finish his contraband before facing another reprimand. Look at that slurptastic action! It was a moment of pure, unscripted childhood chaos and a hilarious end to a meal inspired by the very essence of Italian culinary tradition.

In conclusion, Marcella Hazan’s simple tomato sauce with onion and butter is far more than just a recipe; it’s a culinary philosophy in action. It teaches us the importance of quality ingredients, the beauty of simplicity, and the profound pleasure that can be found in classic, unpretentious cooking. Whether you’re a seasoned chef or a home cook just starting your culinary journey, this sauce is a timeless essential that deserves a permanent spot in your kitchen repertoire. Try it once, and you’ll understand why it’s captivated millions – a true taste of Italian culinary heritage, passed down by a legend.