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Prep time
20 minutes
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Cook time
45 minutes
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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
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Ingredients
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28 ounces
Canned San Marzano tomatoes
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1/2 cup
Olive oil
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3
Cloves garlic
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1
Large shallot, peeled and cut in half
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1 handful
Fresh basil
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a few pinches
Salt to taste, I used Maldon because I love using it to season vegetables
Directions
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Heat the olive oil in a saucepan over medium low heat.
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Toss your garlic cloves in the hot oil, toss around until golden brown on all sides, add shallot.
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Once you can smell the shallot, add tomatoes.
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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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