Marcella Hazan's tomato sauce

[PutyourtoponTrevor]

Posting here for traffic.

Has anyone made the above tomato sauce and is it the best tomato sauce ever? I've just put a pot on to have with spaghetti later but I've doubled the amounts....can it be frozen? If it's as good as it's supposed to be I'd like to use it as a base for lasagne, bolognese etc..

Bump

My mum did (is it three half pack of butter and half an onion one?). It was v rich and I much prefer 'normal' tomato sauce. She loved it though and make it as her go to for plain pasta now

^the

Yup, it's fine frozen. I do this all the time because it makes far more sense to make a big batch and we eat it quite often.

I've been using this for years, it's brilliant. It is quite rich though, so I stir a splash of balsamic vinegar through at the end of the cooking time.

In my experience, it freezes beautifully.

It’s very good as a tomato sauce on its own.But as a basis for bolognaise and so on, i prefer to make a “proper” one.

Thank you, do you skim the butter that settles on the top?

Nope, I stir it back through.

Thanks Lady, it's smelling delicious

Another quick question, it's been bubbling away for 35 minutes and the recipes says 45 mins cooking time. Are the tomatoes supposed to break down as they are still in chunks? I used the Napolina ones in the black tin

I mash them up s but as they cook. I also make it with fresh tomatoes when there’s a glut- I sieve it when I do that because i’m too lazy to skin and de seed then.

I was juggling with the idea of blending it with half of the onion but not sure if it will ruin it. Might just halve it and do one half

I blend in the onion at the end and it's delicious!

I tried it and wasn't convinced. The butter didn't do it for me. I far prefer a small amount of cream or marscapone.

I've been making it for years and it freezes beautifully. I always make a double batch and I let it simmer for an hour and a half. The longer you cook it, within reason of course, the better it is. The butter fully incorporates into the sauce.

I gave it an hour and blended half with half the onion, think I prefer the unblended one without the onion. It's very delicious and I'm going to have the unblended one stirred through some spaghetti later.

Thanks all 👍