This is just a modified version of the widely adored Marcella Hazan tomato sauce. The differences here are that the onion is sautéed until soft, there is the addition of garlic, and the sauce just takes less time to throw together — once the tomatoes hit the pan, they simmer for five to 10 minutes and the sauce is done. I have been making this sauce to serve with pasta. Just add a handful of freshly grated Parmigiano Reggiano, lots of chopped fresh basil and freshly ground black pepper. So fresh and delicious.
- 3 to 4 beef steak tomatoes
- 2 tablespoons olive oil
- 1/2 to 1 onion (depending on the size), diced to yield about 1/2 cup
- Kosher salt to taste
- 2 cloves garlic, minced
- Cut a small “x” in the back of each tomato. Bring a large pot of water to a boil. Drop tomatoes into water and cook for about a minute. Remove tomatoes and plunge them into a bowl of cold water. When they are cool enough to handle, peel the skin and discard it. Chop the flesh into fine dice.
- Meanwhile, heat the oil over medium heat. Add the onion and season it with a pinch of kosher salt. Sauté (or sweat — you don’t need the onion to brown or caramelize) the onion until it is soft and translucent, about five minutes. Add the minced garlic and the diced tomatoes. Season with more kosher salt. Simmer for another 5 to 10 minutes until the sauce is just slightly reduced.
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian, American
Keywords: marcella, hazan, tomato, sauce, pizza, Margherita, Baking Steel,