Four-Ingredient Tomato Sauce

Andy Anderson !


One of our teachers at the CIA was a fan of Guiliano Hazen. He made this sauce for us one time and challenged us to tell him how it was made. Long story short, we were all way off base.

I've made a change or two, but I've stayed faithful to the original recipe.

It’s a simple sauce that produces some really good flavors. The butter offsets the acidity of the tomatoes for a perfect balance of flavors. If it hadn’t come from Guiliano Hazen, I probably would not have given it a second glance. After tasting it, I’m glad that I did.

So, you ready… let’s get into the kitchen.

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30 Min
1 Hr 20 Min
Stove Top


2 lb
fresh ripe tomatoes
1 medium
yellow onion
4 Tbsp
sweet butter, unsalted
1 1/4 tsp
salt, kosher variety


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1Gather your ingredients.

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2Blanch and skin the tomatoes.

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3Chef’s Note: Some people prefer to leave the skins on… your choice.

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4Chop the tomatoes, and retain any juices.

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5Cut the ends off the onion, remove the skin, and slice in half.

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6Add all the ingredients to a saucepan, and cook over medium heat.

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7When the sauce begins to bubble, reduce to a slow simmer.

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8Continue to cook and stir for an additional 40 to 50 minutes.

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9When the liquid has evaporated, and the butter separates from the tomatoes, the sauce is complete.

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10Place the sauce in a blender, fitted with an S-blade, give it a few pulses, and you're finished.

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11Chef’s Note: This is a very interesting sauce. Most people love it… I happen to really love it, and my favorite way to use it is over a nice baked potato with some Parmesan cheese on top. Enjoy.

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12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy