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Prep time
15 minutes
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Cook time
45 minutes
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Serves
2
Author Notes
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
Ingredients
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1
28 ounce can Italian tomatoes
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2
large shallots, cut in half
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5 tablespoons
butter
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2 tablespoons
flour
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1
bay leaf
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1
heaping pinch of sugar
Directions
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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.
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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.
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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.
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Serve over pasta of your choice. Top with pecorino romano and roasted garlic.
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