Arrabbiata Sauce

Title:
Arrabbiata Sauce

Yield:
14 Cups

Categories:
Misc,
Pasta,
Holiday,
Gifts




Ingredients:





          Patdwigans_om@juno.com


   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 patdwigans_om@juno.com (patricia a dwigans) on Aug


 06, 1997