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May 19, 2005 07:52 PM

Marcella Hazan's tomato sauce recipe

  • k

I'm sure there are chowhounds out there who are fans of Marcella's three ingredient tomato sauce. The large can of tomatoes, half an onion, and butter.

It's so simple and so yummy. Well, I've been experimenting, and the last version I made was with Muir Glen fire roasted DICED tomatoes. Not the whole tomatoes. The fire roasted version was fabulous. I cooked it down into a slurry sort of mixture (longer cooking time than her version), maybe one and a quarter hours. Every one who ate it swooned. And they loved her version, but they swooned at the diced, fire roasted change.

So easy and so good.

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  1. I love the Muir Glen fire roasted crushed tomatoes as a standard part of my soup base (it's better for soup than the whole or diced tomatoes).

    1. What a coincidence b/c I too just made a marinara sauce using Muir Glen fire-roasted diced tomatoes. I thought it might be too smokey or overpowering, but not at all. Simmered it for 30+ min. w/ onions, garlic, thyme, bay leaf. Finished it w/ a little cream and fresh parsley at the end. It was really wonderful; had a deep, long-cooked flavor. Will try simmering a little longer next time to compare.

      I LOVE Muir Glen fire-roasted tomatoes! So fresh tasting and so versatile. The kind of canned tomatoes that I could eat straight from the can. I've been using them alot in Mexican cooking, and the one w/ the green chiles is perfect in chili.