Sunday, May 2, 2010

Marinara Arrabiata

There are probably just as many marinara recipes out there as there are people in the world who have ever made the sauce.  This is a very versatile (spicy) tomato sauce that goes well with pastas, chicken and seafood.  Alternatively, use it as a dipping sauce with appetizers such as mozzarella fritta (homemade mozzarella sticks).

  • 1 red onion, chopped
  • 4 cloves garlic, chopped
  • 3/4 c. red wine
  • Handful fresh basil leaves, chopped
  • 1 T red pepper powder, or to taste
  • 1 t. rosemary
  • 1 jar crushed tomatoes
  • 1 jar tomato puree
  1. In a stock pot, add a generous amount of good extra virgin olive oil and bring to medium heat.
  2. Add the onions and garlic to the pot and sautee until tender.
  3. Add the wine and sautee until the onions have sweetened.
  4. At this point, you may add the remaining ingredients and reduce the heat to a gentle simmer.
  5. Salt and pepper to taste.
  6. Let the pot simmer for half an hour or so.
  7. Using a food processor or stick blender, puree the sauce and return it to the heat for a few more minutes.
  8. This sauce will keep well in the fridge for a week or so.

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