An off-roading experiment using Marcella Hazan's Tomato Sauce with Onions and Butter as the starting point, this sauce is spicy and tangy and surprisingly versatile.
Marcella Hazan's recipe has a balance of simplicity and rich flavor, which brought to mind one of my favorite quick yet vibrant dishes: classic Chinese scrambled eggs with tomatoes. I reworked the sauce to include the zingy, strong flavors used in the dish to make a lively sauce that is delicious as a dumpling dipping sauce, piled on top of spicy shrimp and grits, or in a breakfast sandwich as a callback to the sauce's inspiration. —Licole Paroly
tomatoes, or 2 14 oz cans tomatoes
rice wine vinegar, or more depending on the acidity in the tomatoes
Simmer all ingredients together, holding back 1 Tbsp of rice wine vinegar, until thickened and fragrant (about 35 minutes). Stir occasionally and break up tomato chunks with a spoon as you stir. Add the last Tbsp of rice vinegar at the end of the cook time, and add more as needed based on the acidity of the tomatoes. Adjust salt to taste. Enjoy!