Marcella Hazan’s Three Ingredient Tomato Sauce
This 3-ingredient tomato sauce from Marcella Hazan uses canned tomatoes, butter, and onion. There’s nothing else added, but as it simmers, the sauce thickens and takes on a smooth, slightly sweet flavor.
The onion cooks in large pieces and is removed at the end, leaving behind its flavor without changing the texture of the sauce. The butter melts into the tomatoes, giving it a softer, more rounded finish.
It’s a useful sauce to have on hand for pasta, and the ingredients are easy to keep in the kitchen.
About This Recipe
The simplicity of the ingredients and cooking method are what define this sauce. The onion is added in large pieces and removed after cooking, and the butter is left to melt directly into the tomatoes as the sauce simmers uncovered.
As it cooks, the liquid reduces and the texture changes. The sauce becomes slightly thicker and more cohesive, with the butter and tomatoes coming together into a glossy finish.
It works across a range of pasta shapes and can also be used in baked dishes.
Ingredients
- Can of whole, peeled tomatoes
- Onion
- Butter
- Salt, to taste
- Pasta
- Parmesan cheese, to sprinkle on at the end
Ingredient Notes
1. Canned tomatoes
I prefer using Cento whole peeled tomatoes. They are easy to find and have a gentle sweetness, characteristic of San Marzano tomatoes.
2. Breaking up the tomatoes
The tomatoes come whole. You can break them up with a wooden spoon, but using your hands is the easiest and quickest method.
3. Onion
The onion is left in halves or large pieces and removed at the end. It flavors the sauce without becoming part of the sauce.
The Recipe
Marcella Hazan’s Three Ingredient Tomato Sauce
Ingredients
- 1 can canned peeled tomatoes
- 5 tbsp butter
- 1 medium onion
Instructions
- Peel and cut the onion in half lengthwise.
- Add canned tomatoes to the saucepan, mashing lightly with your hand or wooden spoon.
- Add the onion, butter, and a pinch of salt.
- Cook uncovered, stirring occasionally, at a very slow steady simmer, approximately 45 minutes.
- Taste and add salt, as needed.
- Discard the onion before adding the pasta and serving.
Notes
Cooking Tip: Let the Sauce Shimmer
After bringing the ingredients to a boil, keep the sauce at a low simmer for about 45 minutes. The surface should look slightly glossy, with the butter separating and rising to the top.
Once it reaches that point, remove it from the heat and toss with cooked pasta.
Serve With
- Spaghetti
- Rigatoni
- Penne
- Simple green salad
- Garlic bread or crusty bread
- Extra Parmesan cheese
Wine Pairing: Chianti Classico
Chianti Classico’s acidity cuts through the butter while working with the natural sweetness of the tomatoes, keeping the sauce balanced.
Serve slightly cool rather than at room temperature.
If you’d like to explore more Chianti styles and pairing ideas, you can find the full guide below.
This sauce comes together from a short list of ingredients handled in a specific way.
The texture and flavor develop as it cooks, without needing anything added along the way.
It works well for a quick pasta, and it carries easily into other dishes.
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If you want a simple reference for choosing wine, download the Italian Wine Pairing Guide to keep on your phone or bring to the store.
