The Easiest 3 Ingredient Tomato Sauce
you'll want to eat this with a spoon, but I highly suggest tossing it with pasta instead!
Welcome back to another Substack issue!! I know I’m a bit late for this week’s issue, but you know what they say….better late than never!! 🤣
You’ve got me, Lisa, again this week. Jane is on break and will be back soon! If you’re brand new…..a huge welcome to you!! I’m based in the US and Jane, my fabulous friend and biz partner, is based in the UK. We write about food, motherhood, life as empty nesters and travel….always with a thread connecting both sides of the Pond. Grab a coffee (or cup of tea) and let’s chat……
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I’m so excited to share this recipe with you! It’s one I make all the time because 1. it’s ridiculously delicious 2. I always have the ingredients on hand and 3. it’s so easy to make.
If you’re a little cautious about “easy” recipes because most of the time the recipe is anything but easy, I promise this recipe is incredibly easy!!
You literally put the 3 ingredients in a sauce pan, simmer until the sauce thickens, taste and then serve.
That’s it.
Years ago, when my kids were little, dinner time would always have a funny way of sneaking up on me. “Seriously, how can it be 6 pm already?” was on constant repeat in my head. Back then, from the time I picked up the kids at school until I tucked them into bed, the afternoon went by like someone had accidentally hit the fast forward button on the remote.
Needless to say, I was always looking for quick meals both kids would eat that took minimal time to make and even less time to clean up.
Enter this magical tomato sauce. I say magical because you’d never think 3 little ingredients……canned tomatoes, an onion and butter……left to simmer on the stove would create such intense gorgeous velvety smooth flavor.
The first time I read Marcella Hazan’s recipe, I was sure I was missing something.
No basil?
No garlic?
No parsley?
Nope. Nope. And Nope.
She keeps the recipe a classic simple tomato sauce that truly shows how good food doesn’t have to be complicated, or take loads of time, or have a laundry list of ingredients.
Over the years I’ve tweaked the recipe a bit…..probably not a surprise if you’ve been here awhile…lol! One time I only had 1/2 an onion and it was still amazing. I go back and forth between using canned whole tomatoes and canned pureed tomatoes….both equally delicious. I’ve added more butter and less butter. More butter is, in fact, better — the fat adds more depth of flavor.
If you’re getting a pull to make your own additions and substitutions, I get it! Feel free to add garlic or herbs, but promise me you’ll make this at least once just as it’s written. It’s truly one of those recipes that, yes, you can absolutely tweak to your own personal tastes, but is so seriously good just as it is.
The other night I made chicken meatballs (still testing the recipe and will share soon, I promise!) and served them over couscous with a generous helping of this sauce, a dollop of stracciatella, torn basil and a generous drizzle of olive oil.
Side note: did you know Trader Joe’s carries stracciatella? I’ve never seen it there before and hope this wasn’t a one off!!
We’ve had that same dinner for 3 nights in a row and my husband has already asked if there are leftovers for dinner tonight.
We’re out of meatballs, but I plan on making a veggie couscous bowl and dousing it with this sauce…….and then plopping on the couch to watch our latest obsession, Mobland — SO good!! Pierce Brosnan, Helen Mirren and Joanne Froggatt (loved her so much on Downton Abbey!!) are all absolutely brilliant! I highly recommend!!
Until next week…….
xo
Lisa & Jane
The Best Tomato Sauce
I completely forgot to take a finished photo of the sauce, but here it is, bubbling away while the latest NBA game plays in the background….lol! (if you’re in the UK, it’s the end of basketball season here, so teams are playing elimination rounds to see who winds up in the finals)
Ingredients
One 28 ounce can of San Marzano whole tomatoes
1 onion, cut in half
8 tablespoons unsalted butter
granulated sugar, if needed
Directions
Add all the ingredients, except the sugar, to a large skillet. Place the onion halves cut side down. Bring to a low simmer and simmer for 45 minutes - 1 hour until the sauce thickens.
Stir occasionally, gently pressing on the whole tomatoes to break them down into the sauce, and be sure to keep it to a very low simmer. You should only see a few intermittent bubbles.
Taste and if it’s too acidic, add a sprinkle of sugar, about 1 tablespoon. Season with a bit of salt and pepper and it’s ready!
A note about the onion: you can remove the onion, chop it up and return it to the sauce, or add the sauce and onion to a blender and purée. If you use a blender be sure to cool the sauce before blending.
A note about the tomatoes: we’re entering one of my favorite seasons — fresh tomato season! If you want to use fresh tomatoes, use 2 pounds.
You can also double or triple the recipe and freeze it in freezer bags or, my personal preference, silicon souper cubes.
