In the first episode of the beloved Stanley Tucci travel program Searching for Italy, Tucci makes a mouthwatering Maria Rosa Tomato Sauce recipe, a beautiful ruby-red color and brimming with flavor. Even if you’ve never had it, you could almost smell it through the screen. But if you found yourself wondering what that recipe was, TABLE has your back. We’ve got a cheat code to one of Tucci’s most delectable recipes.
You can use this sauce in our Calabrian Chili and Rigatoni recipe, and our meatless Beans and Greens recipe, all inspired by the travels (and charms) of Stanley Tucci. For a full list, take a look at all of our takes on Tucci’s recipes.
About “Salsa alla Maria Rosa”
When the Tucci family lived in Florence, Tucci’s sister befriended a local girl named Mirca. The two girls’ families became close, and Tucci’s mother became good friends with Mirca’s mother, Maria Rosa. Maria Rosa taught Tucci’s mother her sauce recipe, and Tucci shared that tomato sauce recipe with the world under her name to honor her friendship, hospitality, and culinary skills. Italian hospitality goes a long way!
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Stanley Tucci Inspired Maria Rosa Tomato Sauce
Description
A treasured family recipe from Tucci’s travels in Italy.
Ingredients
- 2 tbsp butter
- 1/4 cup olive oil
- 1 cup diced carrots (about 2 medium-sized carrots)
- 1/2 cup diced celery (about 2 small tender stalks)
- 1 cup diced onions (about 1/2 large onion)
- 2 large cloves garlic, chopped
- 2 tsbp chopped fresh Italian, flat-leafed parsley
- 4 cups canned whole San Marzano tomatoes (about one 35-ounce can)
- Kosher salt
- Black pepper
Instructions
- In a deep saucepan, heat olive oil and butter.
- Once the butter begins to bubble, start making the soffrito by softening the carrots, celery, and onions with the garlic. Be sure to stir continuously as it may take up to 10 minutes to soften.
- Next, sprinkle in the chopped parsley and stir. Follow by crushing the tomatoes with your hands. If you want a slightly less textured sauce, pulse the tomatoes briefly with an immersion blender before adding to the pan.
- Wait until the sauce begins to boil, then reduce the heat to medium low and season with freshly ground black pepper and salt.
- Cover the pan, leaving a little opening for the steam to escape. Continue simmering until the flavors come together, around 30-45 minutes. Serve over pasta or use as a base for other recipes.
Recipe and Styling by Veda Sankaran
Photography by Laura Petrilla
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