Here is the super-simple and delicious tomato sauce that I told you about in the perfect pizza dough recipe. Marcella Hazan affirms to be the excellent for potato gnocchi, but I must confess I haven’t tried that way yet. I have however tried with pasta and pizza and became a fan. The original recipe calls for fresh tomatoes but to make it even simpler we will use canned, just make sure to get a good quality one.
Tomato Sauce with Onion and Butter
From Essentials of Classic Italian Cooking by Marcella Hazan
1 28oz can of whole tomatoes
5 tablespoons of butter
1 medium onion, peeled and cut in half
Salt to taste
Place tomatoes, onion and butter in a large sauce pan, and cook uncovered at low heat for about 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and add salt if needed to taste. Discard the onion. Maybe frozen when done.