Marcella Hazan's tomato sauce: A simple culinary triumph
It turns out that creating the most delicious dishes doesn't require complicated ingredients at all. The tomato sauce recipe by Marcella Hazan is based on two basic ingredients and was recognized by "Delish" magazine as the best in the world. You can easily prepare it at home.
The secret of the Italian culinary author's sauce lies in the unhurried sautéing of onions and the proper selection of tomatoes. Nothing can replace those from your own garden – with plenty of meaty centres, but outside the season, canned pelati tomatoes (peeled) will also work. If you choose the first option, parboil the tomatoes and peel them.
Universal sauce for casseroles, pasta, and stuffed vegetables
These are just a few possible uses for Marcella Hazan's tomato sauce. Its creamy and natural taste complements both Italian dishes and Polish delicacies. Of course, there are countless ideas for pasta, but you can also drizzle this tomato sauce over meatballs or stuffed vegetables.
If you're looking for simple additions to the tomato sauce, you can choose not only ground meat, but also olives or capers. Spice enthusiasts will enjoy the version with chorizo or bacon and chili peppers.
Looking for a pasta idea with fish? Add chunks of salmon, tuna, sardines, or anchovies. Seafood like mussels, shrimp, or calamari will also work.
Recipe for Marcella Hazan's tomato sauce
Season the tomato sauce with salt and freshly ground pepper. Sprinkle with fresh basil or parsley, but don't overdo it with extras that could overpower its natural flavour.
Ingredients:
- 1 onion,
- 2 tablespoons of butter,
- 400 grams of parboiled and peeled tomatoes.
Instructions:
- Finely chop the onion and sauté in a pan with melted butter. Sauté over medium heat, being careful not to burn it.
- Once it's soft and fragrant, add the parboiled and peeled tomatoes – fresh or canned.
- Cover with a lid and heat over low heat for about 45 minutes, stirring the sauce occasionally with a wooden spoon.
