Heirloom Tomato & Basil Bruschetta
Fresh, juicy heirloom tomatoes meet crispy rosemary bread in this simple bruschetta recipe. A drizzle of olive oil, a hint of garlic, and a touch of basil turn it into the perfect summer bite.
Marcella Hazan’s Perfect Tomato Sauce
There’s a famous painting of two chefs, eyes closed in rapture, tasting what they call The Marvelous Sauce. If they had known Marcella Hazan’s tomato, onion, and butter recipe, I’m convinced this is what they were spooning from the pot.
It’s that good.
Marcella’s genius was stripping Italian cooking down to its essence — just a handful of quality ingredients, coaxed together with patience. In this case: tomatoes, butter, and onion. That’s it. The result is so smooth, rich, and comforting that you’ll wonder how it can possibly be so simple.
Ingredients
- 1 (28-ounce) can Safeway Organics whole peeled tomatoes
- 4 ounces Kerrygold unsalted butter
- 1 medium onion, peeled and halved (root intact)
- Salt, to taste
Instructions
Step 1: Combine Ingredients
Place the tomatoes (with their juices), butter, and halved onion in a saucepan. Add a light sprinkle of salt.
Step 2: Simmer
Cover and cook over medium heat for about 45 minutes. Keep the sauce gently bubbling — not boiling, not barely simmering.
Step 3: Remove and Discard Onion Halves
Remove and discard the onion halves.
Step 4: Finish
Use the back of a spoon to crush the tomatoes until you reach your desired texture. Taste and adjust seasoning.
Step 5: Serve
Toss with pasta, use as the base for pizza or lasagna, or pair with Eggplant Parmesan — it shines in every role.
Why It’s Perfect
The butter softens the acidity of the tomatoes, the onion infuses gentle sweetness, and the steady simmer brings it all together. Three ingredients, one pot, and a sauce that could make even the most stoic chef close his eyes and call it marvelous.
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