There’s more than meets the eye when it comes to making tomato sauce. At its core, tomato sauce is one of the easiest recipes for beginner cooks to master. However, the way it evolves as our knowledge grows transforms it into a deeply personal dish. The ingredients we use, the cooking method we prefer, and small touches we add before tasting to perfection, are what make it all our own.
And while I generally have a preference for my favorite store bought pasta sauce and the memorized recipe I keep in my head, I’m always curious to try new things. So, when I came across Marcella Hazan’s tomato sauce recipe, I knew I just had to try it.
Marcella Hazan’s 4-Ingredient Tomato Sauce Recipe
I first saw Hazan’s tomato sauce recipe on Reddit where users couldn’t stop raving. The post’s creator said it was “literally the best sauce” they have ever had, later adding that it’s “absolutely perfect.”
The idea is simple—don’t overdo it. Where other recipes require a careful balance of herbs and technique, Hazan’s recipe utilizes four simple ingredients: a 28-ounce can of tomatoes, five tablespoons of butter, a pinch of salt, and a medium onion cut in half.
No minced garlic, no sautéing, no dicing—could such a hands-off recipe really work? Reviewers think so. “It tastes amazing, the secret ingredient is time,” said one person. “It’s the best and the only sauce I ever make now,” added another.
However, not everyone feels that the sauce is worthy of the praise it receives. “That recipe seems to be missing a page, the page with garlic, oregano and chili flakes on it,” said one skeptical commenter. “Anyone else put sugar in theirs? I feel like tomato sauce needs sugar,” said another.
I just had to find out what I was missing. So, I tossed all the ingredients into my favorite Dutch oven, stirred occasionally to break up the tomatoes, and let it cook over medium heat for just 45 minutes. And though I was unsure of this recipe at first, I was pleasantly surprised at the result.
My Review of Marcella Hazan’s Tomato Sauce
My first thought when I tried the finished sauce was “I see the vision.” While it’s not your traditional sauce filled with notes of roasted garlic, olive oil, and savory herbs, it has something unique to offer. Hazan’s sauce has a distinct fresh taste, natural sweetness, and a deep rich flavor that only butter can achieve.
For those worried about sweetness, you likely won’t miss the added sugar. Typically, I add a pinch of sugar or a whole carrot to the pot to cut the acidity, but I found this recipe didn’t need it. After simmering for 45 minutes, I found that the softened onion’s sweetness was more than enough.
So, will this be my new go-to? Probably not. But as I said earlier, our experiences over time shape the way we approach sauce making. Even though it won’t be earning a permanent spot on the menu, the “throw it all in the pot” method truly worked better than I expected. For those on a time crunch or who simply just don’t have a variety of ingredients on hand, this sauce will prove that you can make a quality homemade pasta sauce with just four ingredients. And as for the batch I made, I look forward to sprinkling it with grated parmesan, and enjoying it alongside a fresh loaf of focaccia.
Dining and Cooking