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Recipe Pizza Sauce Biography

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Meet the most famous tomato sauce recipe on the internet - Marcella Hazan's tomato sauce.

The method is simple. Chop an onion in half. Simmer with butter and a tin of tomatoes. Remove onions. Serve. THAT'S IT.

But the reason this sauce is so beloved by bloggers (Food 52, Smitten Kitchen among many others) and home cooks alike *waves wooden spoon* is because it tastes like tomatoes should taste. How they used to taste. Not mealy and woolly, but ripe, luscious and that you could eat them all on their own, one after another.

So who is Marcella Hazan? Much like Elizabeth David or Julia Child, Hazan revolutionised cuisine for the average home cook. Even if Americans (and those in the UK) don't know her, Hazan's influence is felt everywhere. Her tomato sauce might be her most famous, but is by no means her only beloved recipe.

The Italian-born cooking legend died at her home in Florida, aged 89 on 29 September 2013 after suffering from emphysema and circulation problems.

As The New York Times reveals, when Hazan arrived in New York in 1955 as a newlywed with husband Victor, she didn't know even know how to cook. But unaccustomed to American cuisine and with Italian food still being largely exotic, Hazan soon taught herself and then began teaching Italian cooking classes out of her New York apartment. By 1973 she had published her first cookbook, and eventually published six in all, the last out in 2004. Her legions of fans included some of cookings biggest names, including Mario Batali.

Marcella Hazan's motto, unsurprisingly, according to her husband was "we will make it simple".

We'll do that. Thank you, Marcella. You will be missed.

How to make Marcella Hazan's Tomato Sauce

Guiliano Hazan, Marcella's son, is also a well-known cooking teacher. We've (barely) adapted this recipe from his book Hazan Family Favourites: Beloved Italian Recipes (via Epicurious).

800g good, tinned peeled plum tomatoes (San Marzano are the best but tricky to find)

1 medium sweet yellow onion

Spaghetti, to serve

5tbsp butter

Salt, to taste (up to 1¼ tsp)

METHOD

Peel the onion and chop in half. Add the tomatoes, onion, butter and salt in a medium-sized, heavy saucepan over a medium heat. When the tomatoes start to bubble, reduce the heat to slow, steady simmer. Stir every 10-15 mins until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes depending on the size and shape of your saucepan. The sauce is ready when the butter has separated from the tomatoes and there is no remaining liquid.

Discard the onions (or eat if you wish, they're tasty!) and serve with spaghetti. Last year I wrote about making my tomato sauce from scratch—as any good gardener married to an Italian needs to do. But the truth is I have improved it this year with a new secret, thanks to another Italian.

Over the years I’ve tried it all, and I think this year I’ve finally gotten it right. My friend Anya Fernald, who is married to an Italian who actually still speaks the language, insists that you must remove the skins and possibly the seeds when you make sauce. She grates her tomatoes on a cheese grater and removes the skins. I tried that this year, and the sauce turned out way too sweet for me—even too sweet for my kids! Although, when I went to see Eat, Pray, Love and I saw the scene where they were eating pizza in Naples I thought, there’s my sauce without skin—on that pizza. Now, that could be good.

But back to the tomato sauce. My go-to method has been to use skins and all, but I have to confess that even after hours of cooking, my sauce can still be a bit watery. So I asked my friend Pat Corpora, who does not speak with an accent but was born in Italy and raised by his Sicilian parents. He told me that he and his wife (an amazing cook and painter herself) squeeze the juice out of the tomato before they puree the whole thing, skin, seeds, and all. Lo and behold, it makes awesome-tasting sauce that is not too watery.

You can use the juice to drink, or add it to soup!

I make giant batches of tomatoes, cook the sauce all day long, and then freeze it in quart-size glass jars that last all winter. To thaw, take the jar out the day before you need it or, if you forget, put it in the microwave for five minutes. Just don’t forget to take off the metal lid!

Over the years we’ve discovered that not all pizza sauce is created equal. There are definitely a few brands that I just don’t love their sauce, and we aren’t just talking Pizza Delivery, but store bought as well. They just aren’t right. We wanted to find an easy to make pizza sauce recipe that still tasted amazing even if it didn’t simmer on the stove for 3 days and have shipped from Italy tomatoes and herbs. We love this sauce because if we’re in a hurry we can use it right away and it only takes 5 minutes to make, but if we have time we let it simmer for up to a couple of hours and the flavor just gets better and better.

We’ve been practicing and practicing to find our perfect sauce, and while we know that there are other recipes out there we still wanted to post ours because, well because we think it’s better. And trust me, we aren’t not blogger snobs, we are totally up for trying out other bloggers’ recipes (don’t worry we didn’t try everyone’s as there just isn’t time), but they just weren’t our favorite. This recipe, this is our favorite.

Our little one is turning 7 on the 24th and she’s all kinds of crazy excited. For 3 months now she has been begging for the perfect pizza for her birthday. So, we are sharing the sauce today and come Wednesday we will be sharing exactly how to make the perfect pepperoni pizza (and trust me everyone can play around with pizza toppings but you all should have the perfect, cheesy, comfort food recipe for pepperoni pizza). Plus, she knows that we do giveaways for readers all the time and that was her birthday request, a giveaway for a reader so definitely check that out.

Ok, back to the sauce. This sauce is not spicy like some restaurants do. That’s just not my style. I mean, a little kick is fine, and please feel free to give it a little more oomph if you need it. This sauce is just magical perfection. I literally dipped a spoon and sampled a few times because it was so good. No, that’s not gross, it’s my food and while I’d never do that for guests, my family is fine with my germs. Oh my goodness, and the smell. It is intoxicating. Cade walked in and came crawling into the kitchen begging to know what smelled so amazing. I love when he does that. And the best part is he actually finished the sauce and made it amazing with his secret ingredient, cheese. I swear, dairy makes the world go round. If ever in doubt, add a little cheese, right? It finished out the sauce to cheesy perfection and I almost wrote the Utah/Nevada Dairy council and insisted that they put the recipe on their site so everyone knows that dairy is the secret to a good sauce. Can’t wait to hear what you all think!! And don’t forget to come back Wednesday for the perfect Pepperoni Pizza (including a list of exact brands to use to get perfect results).