This is the best tomato sauce, in my humble opinion! Inspired by Marcella Hazan’s iconic recipe, this lighter version uses high-quality canned tomatoes, just a touch of butter, and a halved onion to create a rich, silky pasta sauce with only three ingredients.
Tomato Sauce with Onion and Butter
There’s a reason Marcella Hazan’s tomato sauce recipe went viral long before “viral recipes” were a thing. With just a handful of ingredients—tomatoes, onion, and butter—you get a velvety sauce that clings perfectly to pasta. The method? Simmer everything together until silky, then discard the onion and toss the sauce with pasta. That’s it—no garlic, no olive oil, no sugar. Just three ingredients plus salt create one of the best sauces ever made. But as much as I love it, I wanted to make a slightly lighter version that still delivers that same sweet, buttery depth of flavor. The secret? Just a little less butter and high-quality canned tomatoes. This way, you get all that iconic taste but with fewer calories and a bit less richness, in a fraction of the time.
Why This Recipe Works
Marcella Hazan’s tomato sauce is legendary. In her first edition of The Classic Italian Cookbook (1973), she called for two pounds of fresh tomatoes, one stick of butter, and one onion. I love that recipe, but through the years, I’ve been testing it with less butter, so it’s a little lighter for weeknights without losing that rich, buttery depth of flavor. I’ve found that two tablespoons of butter still work great.
- Minimal ingredients, maximum flavor: Three ingredients plus salt keep it pure and balanced.
- Less butter, same magic: Reducing the butter makes it lighter but still velvety.
- Canned high-quality tomatoes for consistency: Easy, affordable, and consistent year-round.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, Mediterranean diet-friendly, keto, low-carb, and anti-inflammatory; vegan and dairy-free (if using DF butter)
Ingredients You’ll Need
Here are the ingredients you’ll need to make this easy Marcella Hazan tomato sauce. See the recipe card below for the exact measurements.
- Butter: Just two tablespoons of butter create a rich, delicious sauce. I used salted butter, but if you use unsalted, you might need to add a little more salt.
- Crushed Tomatoes: Using high-quality canned tomatoes is essential. I prefer Tuttorosso (green label) or San Marzano whole tomatoes, which I crush by hand.
- Onion: Peel it and cut it in half. No dicing needed!
- Salt brings out the sweetness of the tomatoes.
How to Make Tomato Sauce
This tomato sauce with onion and butter is hands-off and simple. There is one optional step, though: instead of discarding the onion, you can puree it with an immersion blender (or a regular blender/food processor) to boost the flavor and thicken the sauce,. See the recipe card at the bottom for printable directions.
- Put everything in a pot, bring it to a boil, then simmer it over medium-low until the onions are soft.
- How to Serve: Remove the onions, taste, and add more salt if needed. Then, toss the sauce with your preferred pasta.
Tips & Variations
- Dairy-free option: Swap butter with dairy-free butter for a vegan-friendly sauce.
- Add spice: A pinch of red pepper flakes turns it into a spicy arrabbiata- style sauce.
- Enhance the flavor: The simplicity of the sauce doesn’t require any additional ingredients, but you can add minced garlic at the beginning or stir in fresh basil before serving, if you desire.
- Make ahead: Refrigerate for up to 5 days or freeze for 3 months.
How To Freeze Tomato Sauce
This sauce freezes beautifully, so it’s worth doubling the batch to have some on hand for busy nights.
- To Freeze: Let the tomato sauce cool completely at room temperature. Transfer it to airtight containers, glass jars (leave space at the top for expansion), or freezer-safe zip-top bags laid flat for easy stacking. Label with the date and freeze for up to 3 months.
- To thaw and reheat: Overnight in the fridge: Place frozen sauce in the refrigerator the night before you plan to use it. Quick method: Submerge the sealed bag in a bowl of cool water to speed up defrosting.
- To reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through.
FAQ
Absolutely—just peel and chop about 2 pounds of ripe plum tomatoes. The original 1973 recipe uses fresh tomatoes, but canned San Marzanos or Tuttorosso Green Label work beautifully year-round.
Crushed tomatoes or hand-crushed whole peeled tomatoes give the best texture. Look for high-quality brands like San Marzano or Tuttorosso.
You can! But I often puree it into the sauce for extra body and sweetness—your call.
t’s perfect for spaghetti, penne, rigatoni, raviolis or even as a base for baked ziti or eggplant parm.
More Pasta Sauce Recipes You’ll Love
For more dinner ideas using tomatoes, check out these five delicious pasta sauce recipes to inspire your next meal!
Yield: servings
Serving Size: 1 /2 cup
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In a medium pot, combine the crushed tomatoes, butter and the onion, ¼ teaspoon kosher salt over medium heat.
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Bring to a boil, then simmer over medium-low heat, covered until the onions are soft, about 30 to 40 minutes.
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Discard the onion (or puree it with tomatoes and add back to the sauce) before tossing the sauce with pasta. This recipe makes enough sauce for 1 pound of pasta.
Last Step:
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Serving: 1 /2 cup, Calories: 74 kcal, Carbohydrates: 10.5 g, Protein: 2.5 g, Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 330 mg, Fiber: 2.5 g, Sugar: 5 g
