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The Definitive Guide to Marcella Hazan’s Tomato Butter Sauce
Why This Sauce is a Game-Changer
Marcella Hazan’s tomato butter sauce is one of those rare recipes that’s so simple, yet so perfect, it becomes legendary. This sauce is difficult in its simplicity.
With just four ingredients—whole canned peeled tomatoes, butter, an onion, and salt—this sauce transforms into something velvety, rich, and deeply satisfying. It’s a staple in Italian cooking and a must-know for any home cook. When you are using only a few ingredients in a recipe you want to make sure that you get the best quality of ingredients that you can get your hands on.
Marcella Hazan’s tomato butter sauce is easy, foolproof, and incredibly delicious. But beyond its simplicity lies a deep culinary wisdom—the kind that only a master like Marcella Hazan could impart.
Who Was Marcella Hazan?
What Julia Childs is to French cuisine, Marcella Hazan is to Italian food. If you love Italian food, you have Marcella Hazan to thank. She introduced generations of home cooks to the beauty of real Italian cuisine through her cookbooks, especially Essentials of Classic Italian Cooking. Her approach? Simplicity and precision. She believed in letting ingredients shine, and this tomato butter sauce is one of her greatest examples.
Hazan’s influence on home cooking is immeasurable. She didn’t just teach people how to cook Italian food—she taught them how to cook well. Her recipes strip away the unnecessary, leaving you with dishes that are pure, honest, and bursting with flavour. This sauce is perhaps her greatest gift to cooks everywhere.
The Famous Marcella Hazan Tomato Butter Sauce Recipe
- Prep Time: 3 mins
- Cook Time: 20-30 minutes
- Total Time: 30 mins
- Yield: 3 cups 1x
- Category: Sauce
- Method: Simmer
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 (28-ounce) whole canned peeled tomatoes (San Marzano recommended, we like Mutti Brand)
- 5 tablespoons unsalted butter
- 1 medium white or yellow cooking onion, peeled and halved
- Salt to taste
Instructions
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- First, as an option, blend the tomatoes, or even use your hand to crush up.
- In a medium saucepan, combine the tomatoes (with their juices), butter, and onion halves.
- Bring to a gentle simmer over medium heat.
- Lower the heat and let it cook uncovered for about 30 minutes, stirring occasionally and breaking up the tomatoes with a spoon.
- Remove the onion and discard (or eat it as a snack—trust us, it’s delicious!).
- Season with salt to taste.
- Serve over pasta, gnocchi, or as a dipping sauce for crusty bread.
Notes
This is hands-off cooking at its finest. No mincing, no sautéing—just a slow, luxurious simmer that does all the work for you.
Why This Sauce Works
The Butter Magic
Unlike olive oil, butter adds a rich, silky texture and balances the acidity of the tomatoes without muting their brightness. It creates an indulgent depth of flavor that feels almost luxurious.
The Onion Trick
You don’t chop the onion. You just let it simmer, infusing the sauce with sweetness. At the end, you remove it, leaving behind pure flavor without any onion chunks.
No Garlic, No Herbs?
That’s right—no garlic, no basil, no oregano. This sauce is all about restraint, letting each ingredient do its job without distractions. It’s a masterclass in simplicity, proving that sometimes, less is truly more.
Is this kid-friendly?
Absolutely. It’s mild, smooth, and perfect for picky eaters. Add pasta and cheese—you’re golden.
How to Use This Sauce
- Classic Spaghetti – Toss it with al dente pasta and finish with Parmesan. Or not even parmesan. The first time we made this it was simply pasta + sauce and it is magical.
- Ravioli or Gnocchi – The creamy sauce is a perfect match for stuffed pasta.
- Lasagna – Use it as a base for a simple, elegant lasagna, adding it to beef & mirepoix.
- Pizza Sauce – Spread it over pizza dough for a fresh, buttery tomato base. Add a pinch of chilies if you like.
- Dipping Sauce – Serve with crusty bread or mozzarella sticks.
- Shakshuka Alternative – Simmer eggs in the sauce for a twist on the classic dish.
- A soup base: Adding veg or lentils or white beans for an easy soup.
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Why It Works – The Science Behind the Simplicity
Butter is doing a lot more here than just adding richness. It’s emulsifying the sauce, mellowing the acidity of the tomatoes, and creating that luscious mouthfeel. Meanwhile, the onion imparts flavour without dominating the scene.
This isn’t a loud sauce. It’s soft-spoken but confident. And it plays well with everything.
Substitutions
- Vegan? Use a high-quality olive oil instead of butter.
- No white onion? Try a sweet yellow onion for a slightly milder taste.
- Fresh tomatoes? Yes! Use 2 pounds of peeled, ripe tomatoes.
- Want some spice? Add a pinch of red pepper flakes while simmering.
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What to Know/Avoid in This Recipe
✔ Use high-quality canned tomatoes – This sauce is only as good as your tomatoes.
✔ Don’t rush the cooking time – The magic happens in the slow simmer.
✘ Don’t add too many extras – Garlic, herbs, or sugar will change the balance.
✘ Don’t overcook the sauce – It should be rich, but still fresh and vibrant.
Storage Recommendations
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months in a sealed container.
- Reheat: Warm over low heat, adding a splash of water if needed.
FAQ
Can I leave the onion in the sauce?
Yes, but it will change the texture. Most people prefer to remove it.
Can I make this sauce ahead of time?
Absolutely! It actually tastes better the next day.
What if my sauce is too acidic?
A little extra butter can help mellow the acidity. Or even a pinch of sugar
Can I double this recipe?
Yes! Just use a larger pan and extend the cooking time slightly.
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