ROMAN TOMATO SAUCE RECIPES

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 4

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 153, UnsaturatedFatContent 4 grams, CarbohydrateContent 6 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 287 milligrams, SugarContent 3 grams, TransFatContent 1 gram

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Total Time 25 minutes

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 7 grams, CarbohydrateContent 6 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 275 milligrams, SugarContent 3 grams