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Title: Marcella Hazan's Tomato Sauce
Categories: Five, Sauces, Vegetables
Yield: 4 Servings

28 oz Can San Marzano whole peeled
- tomatoes; w/juices
5 tb Butter
1 Onion; peeled, cut in half
Salt

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

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.

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

By: The New York Times

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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