A basic tomato sauce is essential for any given weeknight. I decided to take Marcella Hazan's Tomato Sauce with Onion and Butter off-roading and make it a little more Southern. My tomatoes aren't quite ready this year. I used canned which were a bit bitter, so I tossed in a pinch of sugar. I swapped the onions for shallots, added a bay leaf (because, always...), and made a paste of the butter with flour to thicken the sauce evenly. The flavors turned out exactly as I wanted, resulting in a rich sauce that maintains its quick, go-to status. —Anna Culpepper
28 ounce can Italian tomatoes
large shallots, cut in half
heaping pinch of sugar
In This Recipe
Pre-heat oven to 385 degrees. Pour one can of tomatoes into a dutch oven on the stove-top over medium high heat. Add sugar, bay leaf, and shallot to the pot. Salt to taste.
Place the room-temperature butter on a plate and top with the flour. Using the back end of a spoon, mash the flour into the butter until you form a consistent paste.
Add the butter mixture to the dutch oven and stir. Once all the butter has melted, allow sauce to simmer and transfer to the oven for 35-45 minutes.
Serve over pasta of your choice. Top with pecorino romano and roasted garlic.