Miranda Magagnini's Basic Tomato Sauce
Published September 24, 1985
- Total Time
- 1 hour
- Rating
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Ingredients
½ cup Italian olive oil (see note)
1 medium onion
3 shallots
2 cloves garlic
1 dried Italian hot pepper (peperoncino)
1 28-ounce can Italian peeled tomatoes
1 teaspoon kosher salt
10 grinds black pepper
¼ cup chopped fresh basil (in winter use frozen if available)
⅓ cup chopped fresh Italian parsley
Nutritional analysis per serving (4 servings)
32 grams carbs; 380 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 11 grams fiber; 719 milligrams sodium; 6 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and chop separately the onion, shallots and garlic. Set aside.
- Step 2
Heat oil in heavy-bottomed saucepan over medium heat. Add a few pieces (about 1 teaspoon) chopped onion to the oil. When they sizzle, add the remaining chopped onions and cook, stirring occasionally, until the onions are transparent (approximately 10 minutes).
- Step 3
Add shallots and peperoncino and stir well. Cook an additional 5 minutes, or until the mixture starts to turn golden-yellow.
- Step 4
Add minced garlic. Stir well. Cook briefly, for about 2 minutes.
- Step 5
Add liquid from tomatoes. With your fingers, break up tomatoes in can - or pulse in food processor until coarsely chopped. Add tomatoes to saucepan.
- Step 6
When mixture starts to simmer, add salt, black pepper and chopped basil. Stir well. Simmer, uncovered, 20 to 30 minutes. When done, turn off heat and stir in parsley before serving. Pass a bowl of freshly grated parmigiano reggiano cheese.
It is not necessary to use extra-virgin olive oil, which sometimes has too heavy a taste for this sauce. Use a good quality olive oil that is lighter in color.
Private Notes