Tomato Spaghetti Sauce
This is my version of Marcella’s Hazen’s Spaghetti Sauce. You can make this recipe vegan by using olive oil instead of butter. I like to buy a lot of cans of Cento San Marzano whole peeled tomatoes when they go on sale so I can use them in this sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 1/2 cups 1x
Ingredients
- 1 (28 oz) can of whole peeled tomatoes
- ½ onion, peeled
- ¼ cup butter
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Combine all ingredients in a pot and simmer for 30 minutes.
- Remove the onion and blend.
- Adjust seasoning with sugar and salt as needed.
Notes
We like to serve this sauce with fresh, boiled spaghetti noodles, lots of grated Parmesan cheese and fresh basil. Finished with some olive oil and a crusty piece of bread.
Find it online: https://keeptucsoneatin.com/1190-2/