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Salsa di Pomodoro Piccante (Spicy Tomato Sauce)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

One of the Tasty Kitchen members, cookinginbismarck, asked me to post my recipe for the tomato gravy I use with my eggplant Parmesan recipe. This is one spicy sauce I like to use. I think the spicy red pepper flakes add interest to this eggplant dish. Note that the whole tomatoes are crushed (Italian style) and not pureed as most commercial sauces; you can puree the sauce to make it American style.

Ingredients

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 whole Yellow Onion, Peeled And Roughly Chopped
  • 2 Tablespoons Dry Italian Parsley, Crushed
  • 1 Tablespoon Dry Basil, Crushed
  • 1-½ teaspoon Dried Oregano
  • 1 teaspoon Crushed Red Pepper Flakes, Or To Taste
  • 3 cloves Garlic, Peeled And Chopped
  • 1 can 15-ounce Tomato Paste
  • 1 cup Full Bodied Red Wine Such As Chianti
  • 2 cans (28 Oz. Size) Italian Whole Tomatoes (Imported San Marzano Tomatoed Preferred), Roughly Crushed By Hand, Juices Retained
  • Kosher Or Sea Salt, To Taste
  • Freshly Ground Black Pepper, To Taste

Preparation

1. In a large sauce pan over medium heat, bring 3 tablespoons of extra-virgin olive oil to the ripple state, add the chopped onions, the parsley, the basil, the oregano, the crushed red pepper flakes, and the garlic and cook until the onions are tender and the herbs are fragrant.

2. Add the tomato paste and cook, stirring constantly until the tomato paste caramelizes, about 3 minutes.

3. Stir in 1 cup of red wine. Stir in the un-drained tomatoes and their juices and raise the heat to high. Continue cooking, stirring occasionally, until the sauce begins to boil. Reduce the heat to low and adjust the seasoning to taste with salt, black pepper, and red pepper. Partially cover the pan and simmer on low-heat setting for 1 to 2 hours.

* If you’re not sure of how spicy you like your sauce start with ½ teaspoon of red pepper flakes and adjust seasoning during cooking.

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Profile photo of Stepha_A

Stepha_A on 8.4.2011

I used this on the eggplant parm recipe. My teenager, who doesn’t like eggplant, ate 2 helpings. She said I could make the sauce ANYTIME! Simple, ingredients on hand, and good-what a good combination!

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