Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is more. With just tomatoes, butter, and onion, it turns pantry staples into a rich, silky sauce you’ll make on repeat.
Why This Sauce Earned Its Fame
- A Breeze to Cook: Just three staples come together to create a sauce with serious depth. The butter melts into the tomatoes for a smooth, rich sauce.
- A Smart Shortcut: The onion cooks in big halves, adding flavor without any chopping, then is removed to leave a silky, mild sauce.
- Endless Ways to Use It: Toss with pasta, spoon over meatballs, layer into lasagna, spread on pizza, or freeze for quick dinners later.
Marcello Hazan’s Tomato Sauce Ingredients
- Canned Tomatoes: Use canned tomatoes with no added salt or herbs. Cento San Marzano is a great brand!
- Onion: Use a white or yellow onion!
- Butter: The original recipe calls for unsalted butter, but if you only have salted, it will work.
Marcella Hazan’s Tomato Sauce Recipe
Once you try this, jarred sauce won’t stand a chance. With just a little simmer time and almost no prep, this simple tomato sauce delivers rich, classic flavor that works with just about any Italian dish. No garlic, herbs, or olive oil needed!
- Add Ingredients: In a large saucepan, add the whole tomatoes, onion, and butter.
- Simmer: Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
- Remove Onion: Discard the onion, or use it in another recipe!
- Blend: Use an immersion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with a pinch salt to taste, if needed, serve over pasta, and enjoy!
Alyssa’s Pro Tip
Double the Recipe! It keeps for days in the fridge and freezes well. It’s great to toss with pasta, bake into lasagna, or use in other meals all week.
3 Ingredient Tomato Sauce
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Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion peeled and halved
- 5 tablespoons unsalted butter
Instructions
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In a large saucepan, add 1 (28-ounce) can whole peeled tomatoes, 1 medium onion, and 5 tablespoons unsalted butter.
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Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
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Remove the onion. Discard the onion, or use it in another recipe!
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Use an emulsion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with salt to taste, if needed. Serve over pasta and enjoy!
Notes
- Refrigerator: Store leftover sauce in an airtight container in the fridge for 3-5 days.
- To Reheat: Reheat the sauce over the stove until warmed through. Add a splash of water or chicken broth to the sauce to help thin it, if needed!
- Freezer: The cooked and cooled sauce can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.
Nutrition
More Homemade Sauce Recipes to Try
Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create real flavor. If you love this approach, try these other easy sauce recipes next.
Dressings, Sauces, and Dips
Easy Homemade Tomato Sauce
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Slow Cooker Sunday Sauce (Sugo)
8 hours 45 minutes
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The Very Best Bolognese Sauce
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Recipe Skill Levels
Cherry Tomato Sauce
20 minutes
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