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Hazan's tomato sauce with onion and butter

I love this sauce and was wondering if anyone has doubled or tripled it before. Not sure if I should double or triple the onion in it (or the butter for that matter!)

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  1. Never doubled or tripled it but we love it. I use a full stick of better than 6 Tbs,

    1. I've never doubled or tripled it, but I have tried with much less butter, and it really detracts from the rich lushness of this sauce. Would stick to, or stay near the recommended tomato-butter ratio.

      1. Made this the other night, on Candy's rec, to go in a grilled eggplant Parm -- it was delicious! I used a large shallot, having no onion on hand. I liked the subtle flavor of the shallot (you could really taste the buttery richness of the sauce), and if doubling would use 2 large shallots. Double the butter, too.

        2 Replies
        1. re: pikawicca

          Salted or Unsalted butter please???

        2. I have doubled it. I just doubled everything, maybe tripled the onion. Works just as well. (salted butter)

          1. Can you post recipe or a link to it?

            19 Replies
            1. re: bakerboyz

              Here's my version of it (which is pretty accurate) - Put one can of San Marzano tomatoes in a pan, add 6 Ts of butter, and one yellow onion, cut in half (peeled). I smush up the tomatoes with a potato masher (I think that is what the tool is - inherited from my husband's bachelor kitchen and this is the only thing I use it for). Bring to a boil, and then simmer on very low heat for about 40 minutes. Absolutely delicious.

              You could chop up the tomatoes first, but I always end up with a mess when I do that on the cutting board (lots of juice), so I prefer my method. I also think, for reasons unknown, that the whole ones taste better than the ones already chopped in the can.

                1. re: bakerboyz

                  Just so as not to lead you too far astray - I pulled out the book:

                  2 cups canned imported Italian tomatoes, cut up ,with their juices
                  5T butter (he he - I always thought it was 6)
                  1 Med. onion - peeled and cut in half
                  Salt

                  I forgot to mention the salt, and she says nothing about how much to put in - I 'd guess a teaspoon, maybe. This is for 1 to 1.5 pounds of pasta, she recommends gnocchi, and spaghetti, penne or rigatoni. Cook for 45 minutes. Serve with parmesan. You throw out the onion, by the way, but sometimes I can't help but nibble on pieces of it.

                  1. re: MMRuth

                    Not to sound dumb -- do you leave theonion whole or dice it?
                    Thanks.

                    1. re: Difromphilly

                      She tells you to just cut it in half (or in quarters, I can't remember), and put it in, and then remove it when you serve.

                      1. re: JasmineG

                        Yes - in half. She has another recipe for a tomato sauce with sliced onions.

                    2. re: MMRuth

                      i always use a whole stick of butter when manking it. hate little dabs of leftovers

                      1. re: Candy

                        I've also made it with a combination of olive oil and butter, but the result is not nearly as nice as all butter.

                      2. re: MMRuth

                        Although the original recipe I saw some time ago called for putting in the onion and then removing it when the sauce is done, I actually like to saute it for a bit first and leave it in. I've doubled before but have doubled everything, not scimping on the butter certainly!

                    3. re: MMRuth

                      I assume this can of tomatoes is the one about 28 oz in size?

                      1. re: Janet from Richmond

                        Yes. And even though the recipe calls for two cups, I always just use the whole can, after having thrown away too many "can leftovers". I suppose you could throw in a little more butter to compensate!

                      2. re: MMRuth

                        I usually mush them up in the pan, and then use my immersion blender at the end (after removing the onion) to make it a little smoother. Amazing.

                        1. re: JasmineG

                          Great idea - hadn't thought of that.

                        2. re: MMRuth

                          You mean you just put in 2 halves of an onion? No smaller pieces? No pre-sauteeing? Tres, tres radical! But since it's Marcella, you gotta trust her.

                          1. re: oakjoan

                            Correct - and do trust her - it is magnifique - for lack of another word out of my limited Italian vocabulary.

                            1. re: oakjoan

                              You just use it for flavor and pull it out when it's done. It is a beautiful beautiful thing. MOLTO MAGNIFICO!

                              1. re: oakjoan

                                It's really the easiest sauce imaginable, and it's so so so good. It takes about three minutes to start, and then it just simmers for an hour or so.

                              2. re: MMRuth

                                For that cutting of canns toms thrick-open the toms and just take a good sharp knife and insert into the can with the toms inside and slash away-no muss, no fuss.

                                1. re: LJS

                                  I do actually do that sometimes!