One of Marcella Hazan’s most famous recipes is a simple tomato sauce with onion and butter. Watch chef April Bloomfield make it here and learn a little more about the history of the dish.
"American Masters – Marcella" premieres nationwide Friday, July 11 at 10 p.m. ET on PBS (check local listings), pbs.org/americanmasters and the PBS App.
Discover how celebrated cookbook writer Marcella Hazan shaped Italian cuisine in America. Arriving in New York having never cooked, challenged by a disabled right arm, she soon inspired millions of home cooks with the glories of Italian cuisine. Features interviews with Jacques Pépin, Danny Meyer, Lidia Bastianich, Hazan’s widower and writing partner Victor Hazan, and their son Giuliano Hazan.
You can grab your copy of Marcella's book over on Amazon.
INGREDIENTS
- 1 (28-ounce) can
whole tomatoes, no salt or herbs added
- 5 tablespoons
unsalted butter
- 1
small white onion, peeled and cut in half
-
Kosher salt
DIRECTIONS
- Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat.
- Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes.
- Remove and discard the onion.
- Serve over hot pasta with Parmesan and black pepper, if desired.
TIPS
- You can also use 2 pounds of fresh tomatoes if you'd prefer over canned.
- Even though the recipe calls for removing the onion; you could leave it in there and use an immersion blender. Blender the tomatoes and onions up together until smooth.
