Marcella Hazan's Tomato Sauce with Onion & Butter | Genius Recipes

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This is the most famous tomato sauce on the internet, and it also happens to be the #1 Genius Recipe of all time. Kristen breaks down exactly why Marcella Hazan's famed tomato sauce has been captivating hearts and minds (and stomachs!) for years. GET THE RECIPE ►► f52.co/2nBBDOT
Each week on "Genius Recipes"-often with your help!-Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. WATCH SEASON 1 ►► f52.co/genius-recipes
INGREDIENTS (Serves 6)
2 pounds fresh, ripe tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
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1 окт 2019

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Комментарии : 119

@catherinegray1367 3 года назад

I can't even explain how stupid amazing this sauce is. Kerrygold, yellow onion, and Muir Glen tomatoes - I'm even down to the salt - Celtic Sea Salt. I remove the onion and enjoy it:-) This sauce is INCREDIBLE, and SO SIMPLE, but so rich, so decadent - You might be tempted to grab some garlic, some basil, some oregano... but STAHP. Seriously - I've tried. NOTHING is necessary to add to this 3 -ingredient sauce. Mangia!

@michaelmcnally1242 3 года назад

Torn-up fresh basil is nice as a garnish-y addition to the plate, but yea I agree, no herbs are required for making the sauce.

@robertm4050 2 года назад

Going to be making it for the first time tonight with tomatoes from the garden. Going to make it just as it is written. I see all these comments on here about how people completely changed the recipe and somehow think it is the same. But it will be hard holding off on adding some basil from the garden too.

@inquisitive1 Год назад

bianco dinapoli is better

@morganchilds9054 27 дней назад

Jesus Christ, calm down.

@CookwithIpohbunny 4 года назад

I love your voice Kristen, it's so soothing and makes me feel all warm and fuzzy. Oh and I love how F52's cooking videos always contain at least one legitimately genius tip (freezing tomatoes, wow! ) rather than regurgitating the same old stuff ("season your pasta water generously with salt", anyone?)

@michelleyustira7640 4 года назад

I roasted the tomatoes and onion instead of using the freezing method, and because I like sweet tomato sauce I sprinkled some brown sugar and added anchovies too. Gotta say the best pasta I've ever made in my life. Marcella with my own twist! Thanks for sharing Genius xx

@food52 4 года назад

Thanks for sharing, Michelle -- glad you enjoyed watching Kristen's tutorial!

@stellaz2595 4 года назад

I make roasted tomato sauce often in the summer. Roast with garlic, onion and carrots tossed in oil. Pick out the skins and whiz with an immersion blender.

@mirabelle2889 4 года назад

Kristen is the sweetest! She's got such a stellar vibe ♡ can't wait to try this out this weekend

@binniesyrilbraunstein4034 4 года назад

I've made this with 2 14 oz cans of Hunt's diced tomatoes and juice. Totally yummy. I do cut the onions up and throw them back into the sauce. Definitely a genius recipe! Thanks Marcella Hazen and Food 52.

@Bauer93 4 года назад

I was surprised at how amazing this was. Three simple ingredients coming together to make a delicious sauce. The tomatoes really shine in this, even with canned ones. I used an immersion blender after taking out the onion for a smoother sauce.

@starrynight755 4 года назад

I love this sauce! You would never think that only 3 ingredients makes such a luscious sauce with NO GARLIC!

@suzettekalosky8104 4 года назад

I’ve been making this for years. I throw in a price of Parmesan rind! Adds amazing flavor!

@meadryder2752 4 года назад

Oh ive been looking for something to do with a rind of parm! Thanks!

@catherinegray1367 3 года назад

@@meadryder2752 Suzette - I've tried OTHER variations and I'm always sad when I add basil, or garlic, etc b/c I think this is simply perfect on its own. Talk me into the rind, sister!

@narphizoid 4 года назад

This has been my go-to sauce for more than a decade...

@jillpohren4801 4 года назад

This is legitimately GENIUS! It worked perfectly and I used canned tomatoes - I’m looking forward to later in summer for fresh. So thank you Food52!

@cait__l 4 года назад

I love this recipe and I love watching Kristen cook. She’s so deliberate and calm.

@heartlandlight6862 4 года назад

Easy, quick, delicious. Thank you. Once or twice a month now.

@kaybrown4010 4 года назад

I’ve made this with a large can of Cento San Marzano tomatoes, and it is amazing. So good!

@jlee29170 2 года назад

Has to be better than a frozen tomato.

@paulmalan6932 3 года назад

Made it.. had it for dinner.. subscribed to the channel! The taste is incredible ❤❤

@avg1712 3 года назад

This is wonderful. We have to freeze our Amish Paste tomatoes at the end of our garden season. I always just make a simple sauce, But this sauce WOW.

@snowwewhite8793 2 года назад

My Colombian grandma has been making this pasta recipe for over 50 years. She uses fresh plum tomatoes, scallions, and alot of butter. Everyone I've ever made this pasta recipe for has always absolutely loved it. The deliciousness is only exceeded by the simplicity. So glad other people have discovered this.

@user-iw1ib3el9m 7 месяцев назад

yeah scallions. that is what i used and kerry gold

@mattmoses8441 6 месяцев назад

I've been thinking about making this sauce for years after seeing it on the cover of the book. I guess I thought it was too simple to be that good - I am. so wrong. What an idiot am I. This is so good and so easy - I am going to use this recipe for the rest of my life. It would be great to accompany meatballs and as a base for an incredible lasagna. I'm very excited - but also embarrassed that I haven't tried this before.

@michaelmcnally1242 3 года назад

I had made tomato sauce obsessively for decades, with many variations and phases, before I read about this recipe's existence. When I found the actual recipe, I was completely convinced that there was no possible way it would produce a good sauce. However, with the first batch I made, I was sold. I generally use good-quality canned tomatoes because worthy fresh tomatoes where I live are around for only a brief window of time every year. Oh, also, I like to puree my tomatoes first and sieve them, which I know some people consider barbaric but I really like getting rid of the seeds; if your a "smooth sauce" person rest assured that this recipe will not disappoint.

@HugsXO 4 года назад

So good to see you again!!! 😊 I try this tomorrow as this would terrific with roasted chicken. Besides Marcella is my twin sisters middle name, it's got be great.😁

@oldsarj 4 года назад

I discovered Nona Marcella's book so long ago that I wore the first copy out and had to get another. And this sauce? It's the star of the whole volume. And, yes, I too use an emersion blender. I've taken the onions out and left them in. Both ways are delicious. And I concur with Angelo, use a plum tomato. They're so much better.

@josephmills2010 2 года назад

I am making this sauce right now; I cannot believe how easy it is to make.

@livechilllife 4 года назад

I make this twice a month, I am a tomato hater and can't get enough it's so good!

@robertm4050 2 года назад

I grow a lot of different tomatoes in my garden so they will ripen at all different times, since they are not determinate varieties for the most part. So I have been freezing them after I wash them. When I pull they out to make sauce, I put a small X on the bottom and drop them in the sink with lukewarm water and the skins pop right off in a couple minutes.

@stargazer1359 4 года назад

Read this in a magazine years ago.......Very good...Too easy.

@bigmuffin99 4 года назад

What is it about Kristen that is so fascinating, charming, winning, natural etc.,etc.? She seems so right in the moment. Its a pleasure to listen to her talk about, and make food, she obviously loves. She and Dore !!!! StephenKMackSD P.S. Deb at Smitten Kitchen is also one of my favorites. The comments section is so good. Deb comments to her readers!!!

@carolexo7269 Год назад

I just made this with Capellini pasta....oh my....delicious!

@barbramighall4518 4 года назад

I can a lot of tomatoes. I just blanch them in boiling water for about two minutes. The skins slip off. The nice thing about freezing is the tomatoes will stay fresh until you need them.

@mariawakim5923 4 года назад

Freezing and peeling method......Genius

@kathyreams3249 2 года назад

It is the best ever! I take the onion, if there is any left...I love the onion, but I unroll it and put it on my garlic bread. It is delicious!

@lateve6243 3 года назад

It's great in season. YMMV with January tomatoes in Canada.

@wrathika 4 года назад

Welcome back!

@WanderingSkunk 4 года назад

1000 Italians simultaneously gasp when the tomato goes into the freezer.

@zion5637 4 года назад

Yup

@KimberleyBlue 4 года назад

crazy how italians gasp at a fruit going into a freezer when that fruit isnt from their country

@KimberleyBlue 4 года назад

@ZZZ I don't see anyone saying they can't use it. I was making fun of the attachment to the fruit. The entire Pacific Ocean is hardly artificial, by the way.

@FreemanPresson 4 года назад

Or as they see they are not Romas.

@aaeraag5724 3 года назад

@@KimberleyBlue Atlantic...

@KissMyConverseFool 4 года назад

the boiled onions are great in meatloaf or stuffed peppers or anything similar

@lisaboban 4 года назад

I want to freeze this sauce. Has anyone tried that?

@user-iw1ib3el9m 7 месяцев назад

ok gotta say this was the best sauce i have ever had in recent memory. i want to make "kits" of this to throw in the freezer, so i can just dump the thing into the oven and have dinner ready in 30 mts. will that work freezing an onion, tomatoes and a clove of garlic

@SonOfAGun1814 10 месяцев назад

can you chop up the onion and leave it in as part of the sauce? can you add garlic?

@RafaeLonga Год назад

Hola, muy buena tu traducción al español. Me gusta esa iniciativa que le permite a los hispano hablantes enriquecerse. Cuál es tu nombre?

@Crescendobro 3 года назад

I'd probably add a couple garlic cloves just because I love garlic and I'd probably blend it but it still looks like a great recipe

@michaelmcnally1242 3 года назад

Oddly, though I had of course the exact same idea, it doesn't seem to make any difference. I guess if you added a *lot* of garlic it might, but two or three cloves, even cut in half, don't affect the final result at all as far as I've been able to tell. Of course if you want to do that, it's fine by me :)

@rollercoaster24 4 года назад

This channel is so underrated

@food52 4 года назад

Awww 😊 Glad you're enjoying our videos!

@HendersonHinchfinch 3 года назад

I take an immersion blender and puree the onions into the tomato sauce. It gives the sauce a nice lighter, almost orange color too. Also, canned San Marzano tomatoes beat out fresh tomatoes 95% of the time.

@randomcomputer7248 3 года назад

You wrecked it, you bloody idiot.

@vimo1601 4 года назад

Kristen is so lovely!

@Amahl1971 4 года назад

I have been making this sauce for years. If you've never made it, do it now!!!

@christopherrussell5145 4 месяца назад

Hello and thank you for the recipe! I’m wondering if you can share with me the type of butter you are using. I know maybe a silly question; but there are different types I think. Salted non salted. My wife usually has non salted for baking in the house and I don’t want to use non salted because I would imagine I’d need to add salt and I would never know how much; but I also know that there’s an Irish butter that is very expensive that is good to use for baking (because of my wife;) but maybe you have a butter that you like best? Thanks again! I’ll be buying that book too!!!

@morganchilds9054 27 дней назад

Don't tie yourself in knots, Christopher. Taste the food as you cook. If it's not salty enough, add salt. If you know you're going to use salted butter in a recipe like this, back the salt off in other steps so it's not too much at the end. Taste it at the end... is it salty enough? Yes? Don't add any more salt. No? Add some salt.

@lflagr Год назад

It's a great recipe that I find needs individual tweaking. I personally found it a little bit too acidic and tomatoey, so I've added a bit more butter and have also done a pinch of sugar as well. But great base recipe for basic sauce.

@msseadreamers 3 года назад

My mother made tomatoes and butter sauce with just salt and no onions. If she was alive, she would now be 93 years old. Most of the time she used canned tomatoes and the pasta was small shells. She also added a bit of ketchup but lots of butter. Never heard of freezing the tomatoes. We just blanched them in hot water and peel then throw them in a blender. I made it for my kids and grandkids.

@patrickwilliams7078 Год назад

Could you use this sauce as a base for a pizza topping maybe? If you use white onion that would break up into the sauce anyway

@asalucas 4 года назад

Genius!

@bethanynorman1829 4 месяца назад

My sauce is so much busier than this, but i really want to try this now. I usually roast onion, garlic, and bell peppers. Then puree it all and add with the crushed tomato and butter in giant stock pot. Throw in all the uncooked meat, some salt n pepper, and cook aaaaalllllll day. Few basil leaves at the very end....the simplicity of this is very intriguing to me.....

@leespiderpod Год назад

In Italy we pour boiling water on tomatoes and peel easily

@mrt4786 2 года назад

Add king prawns to the sauce and cook for 5 mins..lovely over spaghetti 🍝

@that-avr-drummer 3 года назад

Just made this, it's a good base to start with, but definitely not great on it's own. I had to add two extra big pinches of salt, a big pinch and a half of pepper, 3 more tablespoons of butter to equal the whole stick and three big pinches of sugar. But again I will say it was a nice quick base to start with.

@michaelmcnally1242 3 года назад

It will definitely need salt. Whether or not you need sugar depends on your tomatoes. Some Italian cooks, instead of sugar, add a little bit of bicarbonate of soda to neutralize some of the acid from the tomatoes, but of course a little sugar is fine too. If you make a large batch for one meal and plan to save leftovers, I'd recommend not seasoning the stuff you're going to save because then it'll be more flexible for different recipes.

@aafsterlife9647 4 года назад

Is this Kristen's first video back on the job? I've genuinely missed seeing her! Ok, no it isn't. Quickly catching up with the vids I've missed... eeeeyaaaaarnhhh...

@michaela.5363 3 года назад

Why not use an immersion blender?

@donaldwesterhazy9333 4 года назад

Do you use 32 oz caned tomatoes if fresh are unavailable?

@kaybrown4010 4 года назад

I do. Use the best quality canned tomatoes you can afford. My favorite is Cento, imported from Italy.

@tjsullivan4793 4 года назад

@@kaybrown4010 Centos are good but seriously try Bianco DiNapoli whole tomatoes. I find them at Whole Foods. Bon Appetit rated them their favorite canned tomatoes. They are very good!

@kaybrown4010 4 года назад

TJ Sullivan I would if I could. In this town, I’m lucky to find Cento. Thanks for the tip!

@tjsullivan4793 4 года назад

@@kaybrown4010 Funny I used to live in a very small town in Maine so I totally get where your coming from. If you ever have the chance to buy some do it. They are quite good and about $3.60 a can. Good luck to you!

@Ld_277 2 года назад

Wait, I am pretty sure I’ve heard that lowering the temperature of a tomato permanently deactivates a number of its flavor compounds. Why would you freeze it when you can simply toss in boiling water for a few seconds?

@dustytenpenny9055 2 года назад

My thoughts as well.

@tj4796 3 года назад

I don’t know.... I just made a batch of this and it kinda reminds me of chef boy-ar-dee. Granted I haven’t eaten it since I was a kid.... but still not what I thought it’d be.

@JCakeChef 2 года назад

Hi this is James from CakeChef bakery in Staten Island I have a genius recipe for you if you ever need more material

@benjaminsagan5861 Год назад

I've never heard "proliferate" used as a _transitive_ verb before. I won't use it; nor will I ever peel a tomato like that. The stovetop method is easy and effective.

@JOHNOOH Год назад

Can you use passata?

@morganchilds9054 27 дней назад

You can if you want to go straight to hell. No, of course you can. Are you dumb? Passata is strained tomatoes. It's TOMATO SAUCE. The texture will be different, which will send you to hell immediately.

@Pipscape 3 года назад

When SmittenKitchen introduced this gem to the world a decade ago, I was smitten! It's a sauce for minimalists and the butter IS the Key! Nice to finally see it showcased at Food52. 🙌

@cremebrulee4759 Год назад

She is not the only person who has shared this and is probably not the first.

@MATTW3R 2 года назад

I don’t understand salt to taste what’s that mean I know over salted but what’s a rough estimate on salt.

@dinachristine 4 года назад

🤤✌🏼❤️❣️🇨🇦

@angelotarantino6116 4 года назад

hello everyone. i kinda want to add my 2 sense, im italien and first off we never use those type of garden tomatoes, they give a awful taste. use San marzan or plum (Roma)tomatoes, the type of tomato is crucial by 100 fold. the flesh and seed ratio is the most important part.your sauce will be 100 times more flavorful

@diane4812 4 года назад

I was thinking the same thing. I would use those for a sandwich but never in a sauce!!!

@angelotarantino6116 4 года назад

Indeed

@margaretbatten3930 4 года назад

Cut the onions up and eat them in the sauce, better flavor by far.

@robertcarroll9260 3 года назад

Cute

@JohnMartin-jx1wz 4 месяца назад

just blend the onion add drops of balsamioc and garlic

@chopin65 Год назад

To be fair, the canned whole tomatoes are very traditional. That is what millions of people in Italy do, if that counts. 🤫

@Ssspaceform 11 месяцев назад

I use canned san marzano tomatoes and burn (!!) the cut face of a half onion on a skillet.

@Robynfound 4 года назад

Love Kristen! Katie Holmes look a like

@japnuts Год назад

Ya you are it harder then it had to be. Just out the onion butter and canned tomato mm

@TheMooCowReturns 2 года назад

Its not bad, but you need to use the correct tomatoes: San Marzano or Roma, or else you'll get a weakly flavored, watery, seedy sauce.

@ericdiesch7591 2 года назад

I've been making spaghetti all wrong my entire life. Delicious.. Needs nothing.

@pernille8071 3 года назад

To my taste buds, this recipe is incomplete - and yes, I did use San Marzano tomatos. I added some sugar to balance out the acidity of the tomatos, some fresh basil and some red pepper flakes. With this, the sauce was ok. Overall, I prefer to make a tomato sauce on the basis of a soffrito - mixed in a blender to assure a smooth sauce - which renders so much flavor while the sauce remains very "pure" and fresh. The additional effort is small, the result is amazing.

@avarmauk 2 года назад

How would everyone rate this recipe out of 10?

@user-iw1ib3el9m 7 месяцев назад

10. astonishing. the actual to expected ratio is off the charts

@andrejz3020 3 года назад

freezing the tomatoes does fuck with the flavor tho. ever ate a tomato from the fridge? completely different, grainy, bland.. they are meant to be ripened in the sun. and peeling them via blanching for a couple of seconds in water is not that hard

@kristenberry3110 3 года назад

but when you have an abundance of summer garden tomatoes, freezing them is simple and the sauce does really taste terrific!

@rachs57 2 года назад

NO GARLIC?????????????? ok, I'll try it but....really no garlic?

@kc4699 Месяц назад

freezing the tomatoes seems a bit mental tbh

@seriouslyWeird 2 года назад

why do you take out the onions? this is criminal

@QueenBethG 3 года назад

She is adorable but as soon as she said you don’t need garlic or herbs, I checked out. You basically made hot liquid tomato. I see she has an Italian cook book but my Italian grandfather would not cook or eat this.