Spicy Tomato Sauce

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  • Servings: makes about 6 1/2 cups

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  • 2 tablespoons extra-virgin olive oil
  • 8 large garlic cloves, sliced
  • Two 28-ounce cans diced tomatoes with their liquid
  • 2 cups water
  • 3 bay leaves
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the diced tomatoes and their liquid, the water, bay leaves, crushed red pepper and sugar. Season with salt and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 45 minutes. Discard the bay leaves.

  2. Working in batches, puree the sauce in a blender. Transfer to a bowl and season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 5 days or frozen for up to 2 months.

Contributed By Published December 2006

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