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Prep time
20 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
Adapted from Marcella Hazan's Tomato Sauce With Onion and Butter.
I replaced the onion with the shallot and garlic to get a sweeter and aromatic taste of the sauce. I 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
Ingredients
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1
can of 28 oz imported Italian crushed peeled plum tomatoes
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5 tablespoons
butter, divided
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1
medium shallot, peeled, finely diced
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1
clove of garlic, peeled, minced
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1/2
can of 8 oz fire roasted bell peppers, small diced
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5 sprigs
of basil, leaves only
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2 teaspoons
Kosher salt
Directions
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In a medium saute pan, heat 3 tbsp of butter, add the shallot and garlic and saute for a couple of minutes.
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Place the tomatoes into the pan, add 1 tsp of salt and mix well.
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Decrease the heat to low and cook uncovered for 30 minutes, stirring occasionally.
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After 30 minutes, add the bell pepper, mix and simmer for 10 more minutes.
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Meanwhile, in a small saucepan heat 2 tbsp of butter, add the basil leaves and cook for 1 minute over high heat.
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Transfer the cooked basil leaves to the tomato sauce, mix well and simmer all together for 5 more minutes.
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Adjust the seasoning to taste.
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Toss with pasta or gnocchi and serve with freshly grated Parmigiano-Reggiano cheese.
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