5 Ingredients or Fewer

Tomato, shallot, and olive oil sauce

May  3, 2019
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Photo by Alexandra V. Jones
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6
Author Notes

This recipe is a vegan friendly riff on the famous “Marcella Hazan tomato, onion, and butter sauce” recipe. I was wondering if the olive oil would be a good alternative for butter. Also I exchanged onion for shallot, added basil, and cooked a few garlic cloves in the oil, hey if you are messing with perfection you may as well go hard in the paint! The result was a rich, silky, pasta sauce that I would serve to guests. The olive oil is very apparent in the flavor, which I love, the better the oil the better the sauce. —Alexandra V. Jones

What You'll Need
  • 28 ounces Canned San Marzano tomatoes
  • 1/2 cup Olive oil
  • 3 Cloves garlic
  • 1 Large shallot, peeled and cut in half
  • 1 handful Fresh basil
  • a few pinches Salt to taste, I used Maldon because I love using it to season vegetables
  1. Heat the olive oil in a saucepan over medium low heat.
  2. Toss your garlic cloves in the hot oil, toss around until golden brown on all sides, add shallot.
  3. Once you can smell the shallot, add tomatoes.
  4. Once simmering turn to low and cook 45 minutes. Add salt to taste and basil! Serve over pasta, with a calzone, or use to top eggplant parmigiana!

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Chef de cuisine @Shelburne hotel Seaview, WA

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