Marcella Hazan’s Famous Tomato Sauce Is The Only One I’ll Ever Make Recipe

Experience a burst of authentic flavor with this classic sauce crafted from whole plum San Marzano tomatoes and a dash of salt. The Marcella Hazan Tomato Sauce captures a rustic elegance, highlighting the natural sweetness and vibrant depth of the tomatoes, making it a delightful companion for your favorite pasta creations.

I’ve been experimenting with Marcella Hazan’s famous tomato sauce recipe for years now and it’s still the only one I’ll ever make. I learned the sauce’s secrets from her work on Fresh San Marzano Tomato Sauce and Fresh Tomato Sauce recipes that completely changed my approach to home cooking.

I always start with a 28‑ounce can whole plum tomatoes, preferably San Marzano, as they give the sauce an amazing, rich flavor that you just don’t get from other types. I add salt—about 1/2 teaspoon or to taste—to bring out the pure taste of the tomatoes.

I remember the first time I tried making this sauce nearly on a whim from a Marcella Hazan Meatballs recipe which eventually led me to experiment more with Garden Recipes style dishes. Its simplicity in ingredients and boldness in taste reminds me how cooking is both an art and a science even if sometimes I mess up a step or two.

Why I Like this Recipe

I like this recipe because:
1. I love how simple it is and that I dont have to shop for a bunch of ingredients.
2. I enjoy the way the sauce slowly thickens and the flavors really come together.
3. I appreciate the pure taste of whole plum tomatoes which makes the dish feel homemade.
4. I like that I can adjust the salt level exactly how I like it as it simmers.

Alright so here’s how I make Marcella Hazan’s Tomato Sauce. First you gotta get your 28‑ounce can of whole plum tomatoes (San Marzano is best if you can get them). Open the can and pour everything with its juice into a medium saucepan. Right away, I sprinkle about 1/2 teaspoon of salt over the tomatoes.

Next, I use a wooden spoon to break the tomatoes apart a bit. If you want a smoother sauce then you can mash some of them with the back of the spoon. Then, place the saucepan on medium‑low heat and let it come to a gentle simmer. I stir the sauce every once in a while so it cooks evenly and doesnt stick to the bottom.

After that, let it simmer for about 30 to 45 minutes so it thickens slightly and the flavours meld together. I check the sauce for taste once its thickened a bit and add a little extra salt if needed. Finally, remove the pan from the heat and let the sauce cool for a few minutes before serving it over your favorite pasta.

Ingredients

• Plum tomatoes are rich in natural sugars that balance sweet and tangy flavors.
• They provide good fiber, vitamins, and antioxidants for better health.
• San Marzano tomatoes offer a unique, robust flavor and smooth texture.
• Salt elevates flavor by highlighting sweetness and acidity in the tomatoes.
• It contains essential minerals that add depth to the overall taste.
• A small pinch of salt can transform the sauce unlocking hidden flavors.
• Both ingredients work together to create a mouthwatering, balanced, and soulful tomato sauce.
• This classic recipe shines simplicity with every delightful bite of hearty fresh flavors.
• Enjoy this dish that feels homely and warm as you remember family meals.

Ingredient Quantities

• 1 (28‑ounce) can whole plum tomatoes (preferably San Marzano)
• Salt (about 1/2 teaspoon or to taste)

How to Make this

1. Open the can of whole plum tomatoes and pour them with all their juice into a medium saucepan.

2. Sprinkle about 1/2 teaspoon of salt over the tomatoes right away.

3. Use a wooden spoon to break the tomatoes apart a bit; if you want a smoother sauce, you can even mash them with the back of the spoon.

4. Place the saucepan over medium-low heat and let it come to a gentle simmer.

5. Stir the sauce every so often so it cooks evenly and doesn’t stick to the bottom.

6. Allow the sauce to simmer for about 30 to 45 minutes so it thickens slightly and the flavors meld.

7. Check the sauce for taste once it has thickened a little, and add a bit more salt if you think it needs it.

8. Remove the pan from the heat and let the sauce cool for a few minutes before serving it over your favorite pasta.

Equipment Needed

1. A can opener to open the can of whole plum tomatoes
2. A medium saucepan to heat and simmer the sauce
3. A wooden spoon to break up and mash the tomatoes
4. A measuring spoon for accurately adding salt
5. A stove for cooking the sauce over medium-low heat

FAQ

Marcella Hazan’s Famous Tomato Sauce Is The Only One I’ll Ever Make Recipe Substitutions and Variations

• If you can’t get whole San Marzano plum tomatoes, you could use a can of diced tomatoes instead. Just blend them a bit to get a similar texture.
• If fresh tomatoes are on hand, about 10 medium ripe tomatoes (peeled first) can substitute for a 28‑ounce can. It might change the flavor a bit but still works great.
• If you’re out of regular salt, try using sea salt or kosher salt instead. But remember, they measure differently so adjust the amount to taste.

Pro Tips

1. Try mixin in a pinch of extra salt at the end of cooking if it tastes a bit bland after simmering, cause every can of tomatoes can be different.
2. Cook it on a low heat and stir it frequently so the sauce doesnt burn on the bottom and the flavors really have time to blend together.
3. If you prefer a smoother texture, you could run a hand blender through part of the sauce, but be careful cause it can splash if youre not paying attention.
4. Let the sauce sit for a bit after its off the heat so the taste settles in nice and you dont rush into using it too soon.