Marcella Hazan’s Tomato Sauce
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This is Marcella Hazan's famous "Tomato Sauce with Onion and Butter" recipe. This is a wonderful simple tomato sauce for pasta.

Below in my version, which is slightly different than the original. If want try the original sauce, just leave out the garlic and and remove the basil from the tomatoes before processing.

1 (28 oz) can of San Marzano tomatoes, with basil
5 tablespoons butter
1/2 of a small red onion

1 large clove garlic, pressed
1/2 tsp kosher salt

Cut your onion in half accross the rings. Then score the cut side with an "X" about one inch into the onion. Save the other half for another recipe (or make a double batch of this sauce).

Place the tomatoes in a medium sauce pan, and mash with a potato masher or briefly process with a stick blender. Turn the heat up to medium, and add the butter, onion half, garlic, and salt. Bring to a low boil, and then reduce the heat to a simmer. Continue to simmer, uncovered, for about 45 minutes. Stir occasionally. Taste and adjust the salt as needed.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Option: You can use fresh tomatoes. You will need 2 pounds fresh, ripe tomatoes. They need to be blanched and peeled, then process them through a food mill or with a immersion blender. This was truely Marcella Hazan's method.