Needing a relaxing date night with your special someone? Something that doesn’t take a lot of time and easy on the budget? Try this incredibly fast, easy tomato sauce from NY Times Marcella Hazan.
Besides requiring little preparation and just a few ingredients that you probably all ready have, you’ll be impressed with how wonderfully fresh and bright it tastes. You might say something so easy and without the addition of herbs and other ingredients will be boring. I say, just give it a try!
While the sauce is simmering, chill a bottle of your favorite wine, boil a pot of spaghetti and slice a baguette. Turn on soft music, dim the lights and light some candles. A break from the busyness of life maybe just what you need.
Marcella Hazan’s Tomato Sauce Recipe
2 cups tomatoes, in addition to their juices (I use a 28-ounce can of crushed tomatoes)
4 tablespoons butter (original recipe calls for 5 tablespoons)
1 onion, peeled and cut in half
3/4 tsp salt or as desired
1/2 tsp sugar (optional)
Combine the tomatoes, butter and the onion halves in a saucepan. Add salt.
Heat to a simmering; cook, uncovered, for about 45 minutes, stirring occasionally.
Discard the onion (or eat as I do). Ladle onto your bowl of spaghetti and top with grated Parmesan cheese and fresh basil leaves.
This recipe makes almost 3 cups.
If your guy really likes meat, double the recipe and toss in a bag of pre-made frozen meatballs after removing the onion. Continue simmering until everything is piping hot. You can make a batch of my very favorite homemade meatballs, but the goal here is easy on the cook 🙂
If you like this recipe you might also enjoy:
Pasta Shells with Cheese Filling
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I always make my own sauce, Lorraine, and this looks like an easy recipe. I just discovered those frozen meatballs (where have I been all my life) and they are GREAT as a last minute toss in if yuo need more meat. Love it. Thanks- xo Diana
Your photos make me hungry and I can almost smell the delicious aroma!
Looks good. I can my own sauce over summer with our garden tomatoes, but if I ever run out, this would be a very easy recipe to use. Thanks.