Sometimes, simple is better — especially when it comes to garden tomatoes you canned yourself. There’s not much needed to make them into the perfect sauce.
This is perhaps the most famous recipe created by Marcella Hazan, a cookbook author who changed how North Americans cook and enjoy food. It is also the easiest, something we’re on board with during these long winter months. We use canned Ontario tomatoes — some we did ourselves, others gifted to us by fellow preserving enthusiasts (we’re looking at you Chef Shawn Murphy!). Try it for yourself, and for Pete’s sake — don’t be shy with the butter.
- 2 cups canned Ontario tomatoes, in addition to their juices
- 5 tablespoons Rolling Meadows Unsalted Butter
- 1 Ontario onion, peeled and cut in half
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!