My intent was to replicate the Spicy Hot Tomato Oil that is the hallmark of Syracuse, NY restaurant Pastabilities (pictured below). I'm still working on nailing it, but it's a pretty good imitation, in my humble opinion. The measurements are inexact to say the least, I just kind of wing it.
I haven't blogged too much about it, but cooking is a big part of my life, and a really good way to cheer up any early-onset winter blues. Here are 15 recipes from Apartment Therapy's blog The Kitchn, all designed for autumn evenings. Vegetarians be warned, they're meat-based... and look amazing.
Moxie's Spicy Hot Tomato Sauce
Crushed tomatoes - 2 cans
6 cloves Garlic
2 cups Olive Oil
A Lot of Crushed Red Pepper
1/2 a chopped onion
A Bay Leaf
Sugar (original calls for honey?)
*Sriracha sauce! Spicy!
Mince up some garlic - a lot! Put a ton of olive oil in a big pan, nice and hot, and throw in the garlic and a lot of crushed red pepper. A lot! A whole lot. Cook the garlic w/ the pepper until it's nice and browned, more brown that you normally would for cooking. You want it to be a nice medium brown toasted color. Add a 1/2 onion finely chopped and sautee for a little while.
Throw in 2 big cans of the most authentic-Italian looking crushed tomatoes you can find. Add some dried oregano, and a bay leaf. Add some cumin if you have it. Let it sit and gently simmer for a while.
Add plenty of salt, don't be shy! Also add a good amount sugar - start with two tablespoons and keep adding until the flavor starts out with a bang, before the herb flavors kick in. Add some breadcrumbs to thicken the sauce up a bit if it's too soupy.
Throw in just a little bit of Sriracha! Top it off with some fresh basil when you serve it, and your friends will think you are devastatingly fancy.
side of chicken cutlets makes this a jazzed up chicken parm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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