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Archive for August, 2010

More and more of the tomatoes from our garden continue to ripen everyday.  We’ve been enjoying marinated tomato salads, bruschetta, caprese sandwiches, salsa and everything else tomato related!!!  This year I took a stab at canning my own pasta sauce and it turned out great.  The arrabiata sauce I created is a bit chunky, a bit spicy and every bit delicious.

FRESH ARRABIATA SAUCE

Ingredients: (makes about 8 cups of sauce)

  • 64 ounces tomatoes, quartered with seeds removed. I used both yellow and red tomatoes.
  • 6 ounce can of tomato paste
  • 2 small yellow onions, grated or very finely minced
  • 20 large fresh basil leaves, chiffonade cut
  • 6 large cloves garlic, very finely minced, about three tablespoons
  • 4 tablespoons olive oil
  • 2 bay leaves
  • 2 teaspoons dried crushed red pepper. Vary the amount according to your taste.
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • Several grinds (20 or so) freshly ground black pepper. This adds another element of heat that blends extremely well with the other flavors.

Directions:

In small batches, add fresh tomatoes to the blender and give it a few quick pulses on the “chop” setting to crush the tomatoes. They should be a runny/chunky consistency.

Add oil to a heavy sauce pan heated to medium low and saute onions and garlic until soft.  I grate my onion in the food processor, so this step is just to soften the garlic. Add bay leaf, oregano, crushed red pepper, salt, pepper and heat briefly with the onion and garlic. Add the tomatoes, tomato paste and basil, heat to a simmer and continue to cook for 30 minutes. Taste for spice/salt and adjust accordingly.  That’s it –  use in your favorite pasta dish to ‘spice things up’.

This recipe makes a lot of sauce, if you aren’t up to canning your extra sauce, then you can store it in jars in the freezer for up to 6 months.

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