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Tomato Sauce
In my house, Rao’s is king of all marinara. Nothing really compares to the satisfying deep flavor of this sauce. I buy jars of Rao’s Marinara Sauce by the case and always have some ready in my pantry. When I found myself completely out of my stash and needed tomato sauce in a pinch without having to run out to the store, I thought of Marcella Hazan’s Tomato Sauce with Onion and Butter. So I made her sauce. It was good but I couldn’t keep well enough alone. After many tries, I created something that took her recipe up a notch. Try it. You may buy less Rao’s.
- Prep Time: 2 minutes
- Cook Time: 45 minutes
- Total Time: 47 minutes
- Yield: 4 cups 1x
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1 28 ounce can of San Marzano peeled, whole tomatoes
- 1 medium yellow onion, peeled and cut in half or quartered
- 5 tablespoons of butter
- 1 tablespoon Better Than Bouillon Roasted Beef Base
- 1 bay leaf
- salt
Instructions
- In a medium pot, add all the ingredients. Break up the whole tomatoes with a large spoon. Cook uncovered on medium low for 45 minutes.
- Stir occasionally and continue to crush the tomatoes against the side of the pot. Let simmer.
- After 45 minutes, remove and discard the onion and bay leaf. Add salt, if needed. I like to add about 2 teaspoons of salt. If the sauce it too chunky for your liking, use am immersion blender to blend all the tomato chunks into a smooth sauce.
- Serve the sauce by itself with pasta or use it in my meat sauce recipe.
Notes
- If you can’t find San Marzano tomatoes, any kind of canned whole tomatoes will work.
- You can eat the onions if you don’t want to discard them. Blaise loves onions and I set it on a plate for him and he eats them as his appetizer before dinner. That’s why I quarter the onions instead of halving them. It’s easier to eat!
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