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.


☆☆☆☆☆ 0 votes

30 Min
1 Hr 20 Min
Stove Top


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

How to Make Four-Ingredient Tomato Sauce


  1. Gather your ingredients.
  2. Blanch and skin the tomatoes.
  3. Chef’s Note: Some people prefer to leave the skins on… your choice.
  4. Chop the tomatoes, and retain any juices.
  5. Cut the ends off the onion, remove the skin, and slice in half.
  6. Add all the ingredients to a saucepan, and cook over medium heat.
  7. When the sauce begins to bubble, reduce to a slow simmer.
  8. Continue to cook and stir for an additional 40 to 50 minutes.
  9. When the liquid has evaporated, and the butter separates from the tomatoes, the sauce is complete.
  10. Place the sauce in a blender, fitted with an S-blade, give it a few pulses, and you're finished.
  11. Chef’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.
  12. Keep the faith, and keep cooking.

Printable Recipe Card

About Four-Ingredient Tomato Sauce

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

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