Best 8 Three Ingredient Tomato Sauce Recipes

THE SIMPLEST TOMATO SAUCE EVER (MARCELLA HAZAN)

Steps:

• Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
• Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
• Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
• Discard the onion.

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
• Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• 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.

SEVEN INGREDIENT TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on low for three hours, stirring occasionally.

THREE-INGREDIENT MARINARA

Steps:

• In a food processor, puree tomatoes until smooth. In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds. Add pureed tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes.

THREE INGREDIENT TOMATO SAUCE

Steps:

• Pour both large cans of tomatoes into the pot.
• Add the whole stick of butter.
• Skin both onions, cut off the ends, and cut in half and put in the pot.
• Stir with a long wooden spoon, bring to a boil, then set the heat on low and leave on for 1 1/2 hours.
• Pour over your favorite pasta and top with fresh-grated Parmesan cheese.

MAGIC THREE-INGREDIENT PASTA SAUCE

Steps:

• Add the tomatoes, butter, and onion to a heavy medium-sized saucepan. Bring sauce to a simmer over medium heat, then reduce the heat to low, keeping it at a steady simmer.
• Simmer for about 45 minutes until the butter droplets float free from the tomatoes, stirring occasionally with a wooden spoon, gently smashing the tomato on the side of the pan as you stir.
• Remove the onion and discard.
• If desired, season to taste with salt.
• Serve with your favorite pasta.