Adapted from Marcella Hazan's Tomato Sauce With Onion and Butter.
I've substituted the onion for shallot and garlic to get a sweeter and aromatic taste of the sauce. I've added the roasted red bell pepper to have a thicker texture and basil leaves for additional flavor and as a great companion to the classic Italian food. —Gyulshat Esenova
can of 28 oz imported Italian crushed peeled plum tomatoes
medium shallot, peeled, finely diced
clove of garlic, peeled, minced
can of 8 oz fire roasted bell peppers, small diced
of basil, leaves only
In This Recipe
In a medium saute pan, heat 3 tbsp of butter, add the shallot and garlic and saute for a couple of minutes.
Place the tomatoes into the pan, add 1 tsp of salt and mix well.
Decrease the heat to low and cook uncovered for 30 minutes, stirring occasionally.
After 30 minutes, add the bell pepper, mix and simmer for 10 more minutes.
Meanwhile, in a small saucepan heat 2 tbsp of butter, add the basil leaves and cook for 1 minute over high heat.
Transfer the cooked basil leaves to the tomato sauce, mix well and simmer all together for 5 more minutes.
Adjust the seasoning to taste.
Toss with pasta or gnocchi and serve with freshly grated Parmigiano-Reggiano cheese.