Arrabbiata Sauce

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Title: Arrabbiata Sauce
Yield: 14 Cups
Categories: Misc, Pasta, Holiday, Gifts

1/2 c Extra virgin olive oil
6 Garlic cloves, crushed
With side of chef's knife
4 Cans (35 ounces each )
Italian plum tomatoes
1 tb Salt
1 To 1 1/2 tsp crushed
Red pepper

1. In 8-quart Dutch oven, heat olive oil over medium heat until hot but not
smoking. Add garlic and cook, stirring, 2 minutes; do not brown. Stir in
tomatoes with their juice, salt, and red pepper; heat to boiling over high
heat. Reduce heat to low; simmer, uncovered, 50 minutes or until sauce
thickens slightly, stirring occasionally and crushing tomatoes with back of
spoon. 2. For smooth, traditional texture,press tomato mixture through food
mill into large bowl. (Or, leave sauce as is for a hearty, chunky texture.)
Cool sauce slightly. Spoon into jars. Store in refrigerator for up to a
week. Or spoon into freezer-proof containers and freeze for up to 2 months.
Makes about 14 cups. Source: A friend Posted to TNT - Prodigy's Recipe
Exchange Newsletter by (patricia a dwigans) on Aug
06, 1997