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Arrabbiata Sauce    Ingredients   1/2 c Extra virgin olive oil 6 Garlic cloves, crushed with side of chef's knife 4 Cans [35 ounces each ] Italian plum tomatoes 1 tb Salt 1 To 1 1/2 tsp crushed Red pepper Difficulty: Average Vegetarian: No Hits: 65 Rating: No votes Date added;: 25.Feb.2008 Author: g35mc Instructions   1. In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking. 2. Add garlic and cook, stirring, 2 minutes; do not brown. 3. Stir in tomatoes with their juice, salt, and red pepper; heat to boiling over high heat. 4. Reduce heat to low; simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon. 5. For smooth, traditional texture,press tomato mixture through food mill into large bowl. 6. [Or, leave sauce as is for a hearty, chunky texture.] Cool sauce slightly. 7. Spoon into jars. 8. Store in refrigerator for up to a week. 9. Or spoon into freezer-proof containers and freeze for up to 2 months. 10. Makes about 14 cups. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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