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

For serving

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.



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