This easiest of all Italian tomato sauces was made popular in the U.S. by the late Marcella Hazan. There’s probably not a home in Italy where it does’t make a weekly appearance at the dinner table. When served over pasta, it’s simply called “Pasta al Pomodoro”. The recipe below is enough for a pound of pasta.
Sun Simmered Tomato Sauce
1 onion, peeled and cut in half
5 tablespoons butter, cut into large chunks
2 cans (14-ounce) crushed or chopped imported tomatoes*
salt to taste
Freshly grated Parmesan cheese
Fresh basil leaves (optional)
Set Sun Oven out to preheat.
In a medium pot or sauce pan, combine the onion, butter, tomatoes, and a pinch of salt. Cover the pan with two dark kitchen towels folded in half. Transfer to the Sun Oven and cook until the flavors have melded, 1 to 1 1/2 hours. Adjust for salt. Serve over pasta with grated cheese and basil (if using).
Use high-quality canned or box tomatoes. Look for a brand that has only one ingredient – tomatoes.