This is one of Marcella Hazan's most famous and yet simple recipes, a recipe just like Livia would have made in The Wedding Officer.


Tomato Sauce from Marcella Hazan's Essentials of Classic Italian Cooking, as written on Cooking NYTimes

Yield: Sauce for 1 pound pasta


2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups

canned imported Italian tomatoes, cut up, with their juice

5 tablespoons butter

1 onion, peeled and cut in half

Salt to taste


  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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