I’ve recently been reading Marcella Hazan’s The Essentials of Italian Cooking and found what I thought was the perfect tomato sauce recipe. Then I improved upon it. (At least I think so!)
(Full disclosure: My mother’s tomato sauce is, and always will be, the best of its kind. Anything else is just…gravy?)
The Best Tomato Sauce Ever…Improved!
1 28 oz. can of whole tomatoes
5 tablespoons butter
1 onion, peeled and cut in half
8 large fresh basil leaves
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
Salt, to taste
Combine all ingredients in medium saucepan. Add salt to taste.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta.