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 1
In a medium saute pan, heat 3 tbsp of butter, add the shallot and garlic and saute for a couple of minutes.\r\n

Step 2
Place the tomatoes into the pan, add 1 tsp of salt and mix well.

Step 3
Decrease the heat to low and cook uncovered for 30 minutes, stirring occasionally.

Step 4
After 30 minutes, add the bell pepper, mix and simmer for 10 more minutes.

Step 5
Meanwhile, in a small saucepan heat 2 tbsp of butter, add the basil leaves and cook for 1 minute over high heat.\r\n

Step 6
Transfer the cooked basil leaves to the tomato sauce, mix well and simmer all together for 5 more minutes.\r\n

Step 7
Adjust the seasoning to taste.

Step 8
Toss with pasta or gnocchi and serve with freshly grated Parmigiano-Reggiano cheese.