Spicy Marinara
- Reviews 1
Ready In: 50 mins
Serves: 4
Yields: 2 cups
Ingredients
- 2 tablespoons olive oil
- 9 1⁄2 ounces yellow sweet onions, finely diced (about 1 medium onion)
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄3 ounce sweet basil, chiffonade (fresh Italian, about 12 leaves)
- 1 1⁄8 ounces garlic, minced (about 3 large cloves)
- 1 small red chili pepper (fresh, any variety, choose your spice level to meet your own tolerances)
- 1⁄2 teaspoon salt
- 28 ounces crushed tomatoes (canned)
Directions
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat and add the finely diced onion and black pepper. Saute until the onions start to brown. This will take about 5-8 minutes, depending on your stovetop's heat.
- Lower the heat to medium (about half what it was while browning the onions) and add the basil, minced garlic, chili pepper, and salt. Saute for about 4-5 minutes until the garlic starts to brown, just a bit, around the edges.
- Add the tomato, stir everything together, lower the heat to medium-low, and cover the skillet with a tight-fitting lid. Covered, simmer the tomatoes for 15 minutes, stirring once, after 7-8 minutes, to keep from sticking.
- Remove the lid and stir the tomatoes. Simmer and stir occasionally (to prevent scorching), uncovered, until the watery liquids are evaporated or absorbed. This will take about another15 minutes.
- Remove from the heat and either serve right away with pasta or put the sauce in your blender to create a smooth puree.
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