Marcella Hazan’s Tomato Sauce with Olive Oil and Chopped Greens

recipe picture

Photo by Bobbi Lin
  • Prep time
  • Cook time for dinner
    forty five minutes
  • Serves
Creator Notes

This recipe is featured within the yarn, A Love Letter to Marcella Hazan’s *Other* Tomato Sauces, backed by Lagostina.

A companion to Marcella Hazan’s critical Tomato Sauce with Onion and Butter, this sauce is heartier and more flavorful than its critical particular person friend, though nearly as simple to put together. You would maybe well presumably sever the carrot, celery, and onion roughly or stunning, reckoning on whether you rob your sauce to be more rustic or more sophisticated.

Marcella says: The carrot and celery in this sauce are set in *a crudo*, that means with out the same earlier separate and preliminary sautéeing project, alongside with the tomatoes. The shock of carrot and the scent of celery make a contribution depth to the new tomato flavor of the sauce. That is an all-fair sauce for most cuts of manufacturing facility-made pasta, specifically spaghettini and penne.

Recipe tailored ever so a runt bit from Essentials of Traditional Italian Cooking by Marcella Hazan. —Sarah Whitman-Salkin


  • 2 pounds

    new, ripe tomatoes, ready as described below, or 2 cups canned tomatoes, atomize up or total, with their juice

  • 2/3 cup

    chopped carrot

  • 2/3 cup

    chopped celery

  • 2/3 cup

    chopped onion

  • Salt

  • 1/3 cup

    additional virgin olive oil

  • 1 to 1 1/2 pounds


  1. Attach the tomatoes in a saucepan, add the carrot, celery, onion, and salt, and cook dinner uncovered at a slack, real simmer for half-hour. Lumber infrequently, infrequently mashing the tomatoes with a wood spoon to atomize them down.
  2. Add the olive oil and elevate the warmth a runt bit to pronounce the sauce to a a runt bit stronger simmer. Lumber infrequently, reducing the tomato to as much of a pulp as you would possibly well perchance moreover with the relief of a spoon. Cook dinner for quarter-hour, then model and add more salt in case you’d admire.
  3. To bag new tomatoes ready for the sauce, there are two methods: the blanching potential and the meals mill potential.
  4. The blanching potential: Fall the tomatoes into boiling water for a minute or less. Drain them and, as soon as they’re cool ample to take care of, skin them, and cut them up into crude objects.
  5. The meals mill potential: Wash the tomatoes in cool water, cut them lengthwise in half of, and set them in a covered saucepan. Switch on the warmth to medium and cook dinner for 10 minutes. Station a meals mill fitted with the disk with the sterling holes over a bowl. Transfer the tomatoes with any of their juices to the mill and purée.

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