Classic Arrabbiata tomato sauce

PREP TIME

25 min

Makes

10 cups (2.5 L)

* PLUS Cooking time: 240 minutes

Ingredients

8 garlic cloves
2 large onions
2 tbsp chopped fresh rosemary , or 1 tbsp dried rosemary leaves
1/4 cup olive oil
10 to 12 regular or 18 to 20 plum tomatoes , about 2.5 kg
156-mL can tomato paste
4 tsp dried oregano leaves
4 tsp dried basil leaves
1 1/2 tsp salt
1 1/2 tsp hot-red-chili-flakes
1 tbsp granulated sugar
1/3 cup chopped fresh basil , optional

Instructions

Bring a large saucepan of water to a boil over high heat. Meanwhile, mince garlic and chop onions. Chop rosemary. Heat oil in a large wide saucepan over medium-low heat. Add onions and garlic. Stir often until onions start to soften, about 15 minutes. Meanwhile, to remove tomato skins, slice an x in the bottom of each. Add a few at a time to boiling water. Boil about 30 seconds. Then, using a slotted spoon, remove to a large bowl filled with cold water. Slip off skins and discard. Coarsely chop tomatoes, including seeds.
Once onions are softened, add tomatoes, juice and seeds. Stir in tomato paste. Sprinkle with rosemary, oregano, dried basil, salt, chili flakes and sugar. Increase heat to high. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered and stirring occasionally, to thicken sauce and develop flavour, about 1 hour. Meanwhile, chop fresh basil. Once sauce is cooked, stir in basil. Sauce will keep well, covered and refrigerated, up to 1 week or freeze about 5 months. Freeze in 1- or 2-cup (250- or 500-mL) portions for fast microwaving for dinner for one or two.

Nutrition (per serving)

Calories
124,
Protein
3 g,
Carbohydrates
18 g,
Fat
6 g,
Fibre
4 g,
Sodium
376 mg.

Arrabbiata means angry in Italian. So, go ahead and blow off some steam while cooking up a big batch of this spicy full-flavoured sauce. It’s great with noodles, roasted chicken or veal parmigiana.

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