Tomato And Butter Sauce

• 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

1. In a medium saute pan, heat 3 tbsp of butter, add the shallot and garlic and saute for a couple of minutes.
2. Place the tomatoes into the pan, add 1 tsp of salt and mix well.
3. Decrease the heat to low and cook uncovered for 30 minutes, stirring occasionally.
4. After 30 minutes, add the bell pepper, mix and simmer for 10 more minutes.
5. Meanwhile, in a small saucepan heat 2 tbsp of butter, add the basil leaves and cook for 1 minute over high heat.
6. Transfer the cooked basil leaves to the tomato sauce, mix well and simmer all together for 5 more minutes.
7. Adjust the seasoning to taste.
8. Toss with pasta or gnocchi and serve with freshly grated Parmigiano-Reggiano cheese.

italian, butter, shallot, clove of garlic, bell peppers, basil, kosher salt

Taken from food52.com/recipes/81017-tomato-and-butter-sauce (may not work)