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.
1 can of 28 oz imported Italian crushed peeled plum tomatoes
5 tablespoons butter, divided
1 medium shallot, peeled, finely diced
1 clove of garlic, peeled, minced
1/2 can of 8 oz fire roasted bell peppers, small diced
5 sprigs of basil, leaves only
2 teaspoons Kosher salt
Step 1In a medium saute pan, heat 3 tbsp of butter, add the shallot and garlic and saute for a couple of minutes.\r\n
Step 2Place the tomatoes into the pan, add 1 tsp of salt and mix well.
Step 3Decrease the heat to low and cook uncovered for 30 minutes, stirring occasionally.
Step 4After 30 minutes, add the bell pepper, mix and simmer for 10 more minutes.
Step 5Meanwhile, in a small saucepan heat 2 tbsp of butter, add the basil leaves and cook for 1 minute over high heat.\r\n
Step 6Transfer the cooked basil leaves to the tomato sauce, mix well and simmer all together for 5 more minutes.\r\n
Step 7Adjust the seasoning to taste.
Step 8Toss with pasta or gnocchi and serve with freshly grated Parmigiano-Reggiano cheese.