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Legendary Italian cookery writer Marcella Hazan's most famous recipe? A simple tomato sauce. The name and ingredients are one and the same — tomato sauce with onion and butter.

I first came across it in 2010 when my favourite food blogger, Deb Perelman, featured it on Smitten Kitchen. Her photo made it look appealing, but it was ultimately just tomato sauce on spaghetti. Could something so basic be that good?

And a decade later, when I posted a photo of the sauce simmering on my stove, a friend messaged me expressing similar doubts. The answer is a resounding yes. While I'm not an Italian food expert like Hazan, I believe this is exactly how tomato sauce should taste — jammy, bright, and naturally sweet

It can certainly serve as a foundation for more complex dishes, but a

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