Spicy Tomato Sauce (Martha Stewart)
photo by JackieOhNo!
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1.25 Cups
- Serves:
- 4-6
ingredients
- 2 tablespoons olive oil
- 3 medium garlic cloves, peeled
- 1 (28 ounce) can whole canned tomatoes
- 1⁄8 teaspoon crushed red pepper flakes
- 2 tablespoons coarsely chopped flat leaf parsley
- kosher salt, to taste
- pepper, to taste
directions
- In a large skillet, heat oil over medium heat.
- Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
- Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
- Raise heat and bring to a boil.
- Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
- Cook unitl sauce thickens, about 25 minutes.
- Remove from heat, transfer to a service dish, and garnish with parsley.
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Reviews
-
Simplicity rules! Even though I made a few changes, I believe I kept in the spirit of the recipe, with a simple yet satisfying result. Because I love garlic, I used about 5 cloves, which I minced and cooked until golden, about 2 minutes. I wasn't sure from the directions if I was to leave the cloves whole (and pick them out later?) but I went with the traditional methode. Instead of whole tomatoes, I used a 28 oz. can of chopped San Marzano tomatoes. Obviously, using a superior tomato product is key here. I then followed exactly as posted. I did not find this especially spicy, given the small amount of red pepper flakes. I served this over some mostaccioli pasta and enjoyed every last bite! Made for Spring PAC 2012.