Italian Spicy Red Sauce
I love my red sauces, and this is one of my favorites. I use it for pasta, on meatballs, in lasagne, with seafood and on cannelloni. Talk about adaptable. I make lots of sauce and then freeze it in 2 cup amounts.
3 tablespoons Spicy Calabrian Pesto Olive Oil
3 cloves garlic, chopped
4 tablespoons tomato paste
1 teaspoon dried oregano
1/4-1/2 teaspoon crushed red pepper flakes (optional)
15 oz. can Italian crushed tomatoes
30 oz. tomato puree
1-2 tablespoons Traditional Balsamic Vinegar
Salt and pepper (about 2 teaspoons salt/1 teaspoon pepper)
1 handful of basil, torn or roughly chopped
In a large pot, saute the garlic in the olive oil over medium heat about 30 seconds. Add the tomato paste, oregano and pepper flakes, and cook until the tomato paste is heated through. Add the tomatoes, puree and balsamic vinegar. Bring to a simmer and cook about 30 minutes. Then taste it and see how much salt and pepper to add. Simmer another 5-10 minutes until it is as thick as you wish. Add the basil and just heat through. Remove from the heat and use in your favorite dishes.