Spicy Tomato Sauce

 
 
I like recipes that are simple yet full of flavor, this recipe for arrabiata sauce is exactly that.
— An

It is a super simple no fuss recipe, and it has a great kick of spice. Instead of using fresh chili’s, we like to use our fermented hot sauce to add spice and depth to this delicious tomato sauce.

It’s the perfect base for pastas, pizzas, soups … the options are limitless.

 

Ingredients

  • 1 small onion - chopped very finely

  • 2 cloves of garlic - minced

  • Handful of fresh basil stems - chopped very finely, (save the leaves for basil oil)

  • 1 tsp dried oregano

  • 8 cup (2 kg or 4,5pounds) overripe fresh tomatoes
    (or 2 cans of good quality tomatoes)

  • 1, 2, 3, ... tablespoons Fermented hot sauce - depending on how spicy you like it (I used 3)

  • Salt & pepper to taste

  • 2 Tbs Olive oil

     

  • 1 cup Good quality olive oil

  • 1 cup Fresh basil leaves

  • Salt & Pepper

 

Spicy Tomato Sauce

Remove the skin of the tomatoes.
Peeling tomatoes is super easy if you prep them well.
Bring a big pot of water to the boil and prepare an ice bath to shock them.
Mark the bottom of each tomato with a shallow X
Drop them in boiling water for 30 sec, transfer them to the ice batch.
Using a pairing knife the skin will come of very easily
.


Add the olive oil to a frying pan on a medium heat and add the chopped onion and basil stems.

After a few minutes stir in the dried oregano and garlic.

Add the peeled tomatoes; you can chopped them or leave them whole and smash them with a wooden spoon while the are cooking.

Let is simmer for about 1 hour, stirring occasionally (if you use canned tomatoes you’ll only need 30 minutes), leave the pan uncovered so the sauce can thicken.

If the sauce is too acidic, add a little bit of sugar- about 3 tsp.

It is now time to add spice with the your fermented hot sauce and season with salt.

Add the hot sauce one tablespoon at a time and taste, depending how hot you dare to go.

 

Rough Basil Oil

Roughly Blend the olive oil & fresh basil together.

Leave it as it is or blend smoother and use a coffee filter to strain for a clear result.


 

An De Smedt