This is a new venture for GIULIANO HAZAN, the son of Marcella and Victor Hazan who runs his own cooking school in Italy and lives in Florida. Taking a page (literally) from his mother’s first cookbook, Marcella Hazan’s THE CLASSIC ITALIAN COOKBOOK, Knopf, 1976, GIULIANO’S TOMATO SAUCE is the Tomato Sauce III, in this seminal work for Americans. As Marcella states in her introduction to the recipe: “This is the simplest and freshest of all tomato sauces...[What does it have?] Pure, sweet tomato taste, at its most appealing. It is an unsurpassed sauce for potato gnocchi, and is excellent with spaghetti, penne and ziti.”p. 95

This lovely pink tinged sauce is really delicious. It is San Marzano tomatoes, onions and butter. Differing slightly from the original recipe, the onion gets pureed into the tomatoes. But here is a sauce for dressing pasta; for using as a base for other sauces or where you want a tomato sweet, creamy tomato taste. Best of all, you just have to open the jar and heat. Giuliano states that the contents of the jar is enough sauce for a pound of pasta. This would serve four to six persons, depending on where it is in the menu. Remember, Italians like pasta with sauce, not sauce with pasta!

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