Print

Tomato Sauce

Tomato Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. Stir occasionally and continue to crush the tomatoes against the side of the pot. Let simmer.
  3. 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.
  4. Serve the sauce by itself with pasta or use it in my meat sauce recipe.

Notes

  1. If you can’t find San Marzano tomatoes, any kind of canned whole tomatoes will work.
  2. 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!

Find it online: https://moderateposh.com/tomato-sauce/