This is the best tomato sauce, in my opinion. Inspired by Marcella Hazan’s iconic three-ingredient method, this lighter version combines high-quality canned tomatoes, a halved onion, and a touch of butter to deliver a silky, flavorful sauce that clings beautifully to pasta. No garlic, no oil, no sugar—just three primary ingredients plus salt. I prefer to trim the butter slightly for an everyday, weeknight-friendly version that still has that rich, buttery depth.
Tomato Sauce with Onion and Butter
Marcella Hazan’s simple tomato sauce has been celebrated for decades because it transforms a handful of pantry staples into an elegant, velvety sauce. This lighter adaptation keeps the same spirit—tomatoes, onion, and butter—while using canned tomatoes for consistency year-round and reducing the butter to keep the sauce lighter. The result is a clear, concentrated tomato flavor with a smooth mouthfeel and comforting richness.
Why This Recipe Works
Marcella Hazan introduced this minimalist tomato sauce in her first cookbook in 1973. The original called for fresh tomatoes and a generous amount of butter. Over the years, testing with less butter led me to a lighter version that retains the sauce’s luxurious texture and sweet, rounded finish. Two tablespoons of butter still create that silky feel without weighing it down.
- Minimal ingredients, maximum flavor: Three main ingredients plus salt keep the sauce pure and balanced.
- Less butter, same texture: Reducing the butter keeps it lighter while maintaining a velvety finish.
- Canned tomatoes for convenience: High-quality canned tomatoes provide reliable flavor year-round.
- Dietary flexibility: Vegetarian and can be adapted to be vegan with dairy-free butter; naturally gluten-free.
Ingredients You’ll Need
Gather simple, high-quality ingredients for the best result. Exact measurements are listed in the recipe card below.
- Butter: Two tablespoons provide richness. Using salted butter is fine; if you use unsalted, adjust salt to taste.
- Crushed tomatoes: Choose a high-quality canned product (crushed tomatoes or whole peeled tomatoes that you crush by hand).
- Onion: Peel and cut a medium onion in half—no dicing required.
- Salt: A little kosher salt brightens the tomatoes and balances the flavors.
How to Make Tomato Sauce
This sauce is mostly hands-off and forgiving. You only need one pot and about 40 minutes from start to finish.
- Combine and simmer: Place the crushed tomatoes, butter, halved onion, and salt in a medium pot. Bring to a gentle boil, then reduce heat to medium-low and simmer, covered, until the onion is very soft—about 30 to 40 minutes.
- Finish and serve: Remove and discard the onion (or puree it into the sauce for extra body). Taste and adjust salt, then toss the sauce with your favorite pasta.
Tomato Sauce
Equipment
- medium pot
Ingredients
- 2 tablespoons butter
- 1 (28-ounce) can crushed tomatoes (or whole peeled tomatoes crushed by hand)
- 1 medium onion, peeled and cut in half
- 1/4 teaspoon kosher salt, plus more to taste
Instructions
- In a medium pot, combine the crushed tomatoes, butter, halved onion, and 1/4 teaspoon kosher salt. Place over medium heat and bring to a gentle boil.
- Reduce the heat to medium-low, cover, and simmer until the onion is very soft, about 30 to 40 minutes.
- Remove and discard the onion, or puree it with the tomatoes and return the blended sauce to the pot for a silkier texture. Taste and add more salt if needed. This amount of sauce is enough for about 1 pound of pasta.
Notes
How to Freeze: This sauce freezes well. Cool completely, then pack into airtight containers, glass jars (leave headspace), or freezer bags laid flat for easy stacking. Label with the date and freeze up to 3 months.
To Thaw: Move to the refrigerator overnight or submerge a sealed bag in cool water for quicker thawing. Reheat gently on the stovetop over medium-low, stirring occasionally until warmed through.
Nutrition
Serving: 1/2 cup — Calories: 74 kcal — Carbohydrates: 10.5 g — Protein: 2.5 g — Fat: 4 g — Fiber: 2.5 g — Sugar: 5 g
Tips & Variations
- Dairy-free: Use dairy-free butter or margarine to make a vegan-friendly version.
- Spicy: Add a pinch of red pepper flakes while simmering for a simple arrabbiata-style kick.
- Extra aromatics: If you like, add a clove of minced garlic at the start or stir in fresh basil just before serving.
- Make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.
Serving Suggestions
Vegetable Side Dishes for Italian Dinners
This simple sauce is perfect for pasta, lasagna, stuffed shells, or homemade gnocchi. Finish with a sprinkle of Parmesan or Pecorino Romano. For extra vegetables, try a simple arugula salad, roasted broccoli, air fryer asparagus, or a cucumber and tomato salad.
Arugula Salad
Air Fryer Asparagus
Roasted Broccoli
Cucumber Tomato Salad
FAQ
Yes. If using fresh tomatoes, peel and chop about 2 pounds of ripe plum or Roma tomatoes. The original recipe used fresh tomatoes, but high-quality canned tomatoes offer consistent flavor year-round.
Crushed tomatoes or whole peeled tomatoes that you crush by hand both work well. Choose a high-quality brand for the best flavor.
You can discard the onion, but pureeing it into the sauce adds extra body and a subtle sweetness. Either approach works.
This sauce is versatile: it’s excellent with spaghetti, penne, rigatoni, ravioli, and also as a base for baked dishes like chicken or eggplant Parmesan.
More Pasta Sauce Recipes You’ll Love
If you enjoy tomato-based sauces, here are a few other preparations to explore: grape tomato sauce, fresh tomato sauce, fresh tomato pasta with ricotta, a quick marinara, and an oven-roasted tomato sauce. Each offers a different texture and flavor profile to suit seasonal produce and varying time commitments.