Hello there!
Well it’s snowing. Again. I think this is the most snow we’ve ever gotten since moving into this house six years ago. I cannot wait until all this snow melts and the daffodils bloom. Though, the last few years we miraculously and unfortunately had snow the day after the daffodils bloomed, killing them all. Hopefully that doesn’t happen this year.
Well, onto this new saucy post. Who would like another Fra Diavolo recipe? I have been getting some very positive feedback for this recipe from family and I just realized I still haven’t put it up on the blog. Gah!
I actually need to make another batch of this sauce since I’ve just polished off my last frozen container. This recipe is perfect for a Sunday dinner. I’ve even used this on homemade cauliflower gnocchi (my new favorite thing!).
This is a chunkier marinara with a bit of a kick. It’s not overly spicy, though. Of course, you can make it as mild or spicy as you like. Play mad scientist a bit while the sauce is cooking and season it up as you wish. Don’t forget, as typical Dainty Green Apron style, this makes a big batch of sauce. So this works very well if you’d like to can it and store in mason jars or freeze in containers to eat at a later date.
I hope you enjoy!
Dana
Ingredients:
- 6 – 28 oz can of crushed tomatoes (I tend to use cans of Tuttorroso)
- 2 – 28 oz can of diced tomatoes, juice included
- 1 – 6 oz can of tomato paste
- 3 Tbsp of extra virgin olive oil
- 2 medium sweet onions, diced
- 1 medium shallot, diced
- Approximately 20 fresh basil leaves
- 1/2 tsp oregano
- 2 1/2 Tbsp sugar
- 2 tsp dried basil
- 1 1/2 tsp crushed red pepper
- 3 tsp black pepper
- 1 bulb of garlic, rough chopped
- 3 Tbsp garlic powder
- 1 cup of dry red wine
- salt, to taste
Directions:
- Chop the Onions, Shallot, and Garlic, and set aside.
- In a large stock pot, add 3 Tbsp of Extra Virgin Olive Oil, and heat on medium.
- Add the Shallot and Onions, and sauté until translucent.
- Add the Garlic, and stir for 1 minute.
- Add all cans of sauce, including the diced tomatoes with the juice, as well as the tomato paste.
- Stir occasionally for approximately 5 minutes.
- Add 1 cup of Dry Red Wine
- Stir occasionally for approximately 10 minutes.
- Add 20 basil leaves, 1/2 tsp of Oregano, 2 1/2 Tbsp of Sugar, 2 tsp of dried basil, 1 1/2 tsp of Crushed Red Pepper, 3 tsp of black pepper, and 3 Tbsp of Garlic Powder. Stir well.
- Reduce the heat to a simmer and stir occasionally for approximately 30 minutes.
- Taste before adding salt and pepper, then add to your preference.
- Simmer for another 30 minutes, then enjoy!
Directions with Step By Step Photos:
- Chop the Onions, Shallot, and Garlic, and set aside.
- In a large stock pot, add 3 Tbsp of Extra Virgin Olive Oil, and heat on medium.
- Add the Shallot and Onions, and sauté until translucent.
- Add the Garlic, and stir for 1 minute.
- Add all cans of sauce, including the diced tomatoes with the juice, as well as the tomato paste.
- Stir occasionally for approximately 5 minutes.
- Add 1 cup of Dry Red Wine
- Stir occasionally for approximately 10 minutes.
- Add 20 basil leaves, 1/2 tsp of Oregano, 2 1/2 Tbsp of Sugar, 2 tsp of dried basil, 1 1/2 tsp of Crushed Red Pepper, 3 tsp of black pepper, and 3 Tbsp of Garlic Powder. Stir well.
- Reduce the heat to a simmer and stir occasionally for approximately 30 minutes.
- Taste before adding salt and pepper, then add to your preference.
- Simmer for another 30 minutes, then enjoy!
