Arrabbiata Sauce Recipe

• 4 lb plum tomatoes cut 1/2" pcs
• 1 x fresh warm chile such as serrano finely minced, including seeds
• 2 Tbsp. extra-virgin extra virgin olive oil
• 2 lrg garlic cloves finely minced
• 1/2 c. fresh basil leaves Salt to taste Freshly-grnd black pepper to taste Food mill fitted with medium disk

1. Simmer tomatoes, chile, and oil in a 4-qt heavy saucepan, uncovered, stirring occasionally, till sauce is thickened, about 1 1/2 hrs.
2. During last 10 min of cooking, add in garlic and stir sauce frequently to prevent scorching.
3. Remove from heat, then stir in basil, salt and pepper, to taste.
4. Force through food mill into a large bowl.
5. This recipe yields 5 1/2 c..
6. Comments: Sauce may be frzn in sealed bags 3 months.
7. Yield: 5 1/2 c.

tomatoes, fresh warm chile, extravirgin extra virgin olive oil, garlic, fresh basil

Taken from cookeatshare.com/recipes/arrabbiata-sauce-69527 (may not work)