Marcella Hazan introduced Italian cooking to us way back in the 80s. One of her most famous recipes, Tomato Sauce, continues to be written about with chefs boasting about its simplicity and depth of flavour. The sauce is minimalist: simmer a can of tomatoes with a halved onion and butter. We've replaced the butter with our silky Butter EVOO for health, flavour, and creaminess, complementing the bright tomato taste. Interestingly, there's no garlic or extra spices. The outcome is a beautifully nuanced, classic tomato sauce that has become a staple in many kitchens worldwide.


2 cans (800ml) San Marzano tomatoes 
5 tbsp Butter EVOO (1/3 cup)
1 medium onion, peeled, halved, keeping pieces intact

1 tsp Kosher salt

Place the canned tomatoes plus juices, Butter EVOO, salt and onion halves in a medium to large saucepan and stir to combine. On medium heat, bring to a simmer. Cook for 45 minutes to an hour, stirring occasionally. Remove from heat. Discard onion. Puree with an immersion blender (or as necessary a standing blender). The recipe makes approximately 2 cups of sauce, enough for 450g of pasta. Double the recipe as needed.