UNSALTED TOMATO SAUCE RECIPES

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THE SIMPLEST TOMATO SAUCE EVER (MARCELLA HAZAN) RECIPE ...



The Simplest Tomato Sauce Ever (Marcella Hazan) Recipe ... image

In its very simplicity lie the secrets. This sauce is incredible. It has 3 ingredients, and no chopping. The amateurgourmet calls it Marcella Hazan's CRAZY tomato sauce. This is not your thick pasty sauce, it is a light luscious wonder. Add garlic or basil or mozzarella to it as you choose but try it this way first. The butter..DON'T switch to olive oil, it makes the sauce.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 4

2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can)
5 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
salt, to taste

Steps:

  • Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
  • Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
  • Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
  • Discard the onion.

Nutrition Facts : Calories 171.4, FatContent 14.7, SaturatedFatContent 9.2, CholesterolContent 38.2, SodiumContent 284.8, CarbohydrateContent 10.5, FiberContent 1.7, SugarContent 5.7, ProteinContent 1.6

QUICK 5-INGREDIENT TOMATO SAUCE RECIPE | BON APPÉTIT



Quick 5-Ingredient Tomato Sauce Recipe | Bon Appétit image

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

Provided by Carla Lalli Music

Yield 4 Servings

Number Of Ingredients 5

1 28-ounce can whole peeled tomatoes
3 garlic cloves, smashed
5 tablespoons olive oil
Kosher salt
2 tablespoons unsalted butter

Steps:

  • Purée tomatoes in a food processor until they’re as smooth or chunky as you like. Transfer tomatoes to a large Dutch oven or other heavy pot. (Or, use an immersion blender and blend directly in pot.) Add garlic, oil, and a 5-finger pinch of salt. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-third, about 20 minutes. Stir in butter.
  • Do Ahead: Sauce can be made 5 days ahead; cover and chill. Or let cool to room temperature and freeze up to 3 months.

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