Deep, dark, sorta spicy, RED sauce.Best on pizzas + pastas.
McGeeza's Arrabbiata Sauce
- Large Bowl
- Vegetable Knife
- Immersion Blender
- 3 cups veggie stock
- 2 (15-ounce) cans diced tomatoes
- 2 (6-ounce) cans tomato paste
- 4 teaspoons olive oil
- 1 large onion, chopped
- 2 teaspoon minced garlic (about 2 cloves)
- 2 tablespoon chopped fresh basil
- 2 tablespoon chopped fresh parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- Heat olive oil in a medium pot over medium-high heat.
- Add the onions and saute for 3 minutes.
- Add the garlic and saute for 30 seconds.
- Reduce heat to medium and add the diced tomatoes, tomato paste, veggie stock, basil, parsley, red pepper flakes and salt. Simmer until reduced slightly, about 10 minutes, stirring occasionally.
- Use an immersion blender (or regular blender) to blend sauce to desired consistency.
- Taste + add salt, if needed.
- Serve immediately or let it cool down completely before placing it in an airtight container to store in the refrigerator.
- Makes a total of about 3.5 cups.
- The arrabbiata sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.
- If you have trouble telling when your oil is hot, simply pick the pan up and try coating the bottom with the oil. If it moves quickly and smoothly, it’s hot. If it moves slowly and drips, it’s not hot yet.
- Chop onion + garlic in a food processor to quickly mince them.
- If you can’t find fresh basil or parsley, you can use dried herbs instead. Use 1.5 teaspoons of each to replace the 1 tablespoon of fresh herbs.