I always keep a batch of this red sauce in my freezer. It is chunky and spicy. Italy and Mexico get together for this recipe.get
Sheri Tomato's Rough and Spicy Red Sauce
I like to use this sauce on pizza, spaghetti, bruschetta, etc. It is rough and choppy has a definite kick to it. Not for everyone, but I like it.
Ingredients
- 4 TB extra virgin olive oil
- 8 cloves garlic Minced
- 1 small onion chopped fine
- 40 cherry tomatoes cut in half
- 1 10 oz can diced tomatoes with green chilis
- 1 tsp salt
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper
- 2 bay leaves
- 2 TBS Lime flavored beer
- salt and pepper to taste
- shaved parmesan cheese (optional)
Instructions
- Heat oil in large frying pan over medium high heat.
- Add garlic and sauté for one minute.
- Add onions to garlic. Sprinkle salt and pepper on top. Mix with wooden spoon for 2 minutes.
- Add cherry tomatoes and spices. Crush tomatoes over garlic and onions with a heavy spatula to begin breaking down the tomatoes.
- Add the can of diced tomatoes and 2 tablespoons of lime flavored beer. Stir and continue smashing down the tomatoes into the mix occasionally until mixture begins to boil.Note - Yes, only add only 2 TB of lime beer. So, this means that if you open a bottle of, say, Bud Lime Light, you will just have to drink the rest of the bottle while you finish cooking. Waste not, want not, as the saying goes.
- Turn heat down to medium low and cover with lid.
- Let simmer for about 1 hour, Stirring and smashing occasionally.
- Turn off burner and let sauce cool. Once it has cooled, you can either use it immediately or store for later use. Store in refrigerator for 3-5 days or store in freezer for up to 6 months (in freezer-safe container).
Notes
When using on a dish, I like to toss some shaved parmesian on top.