Sawtooth Star

 

Julia Child was the culinary ambassador who brought traditional French cuisine into American kitchens. If she had an Italian counterpart, that would be Marcella Hazan. Whenever I try one of her recipes, I’m transported – not to Italy, but to the Italian neighborhoods in Oneonta, New York.

 

Marcella Hazan’s Tomato Sauce

 

2 cups canned tomatoes, plus their juices (I use a 28-ounce can.)

5 tablespoons butter (Not margarine!)

1 large yellow onion, peeled and cut in half

A pinch or two of kosher salt

 

Combine all ingredients in a heavy sauce pan. Bring to boil over medium heat. Reduce heat a bit and simmer, uncovered, at least 45 minutes. Stir occasionally, mashing larger bits of tomato as you go. Remove and discard onion. This recipe makes enough sauce for a pound of cooked pasta.