Andy decided to pull out frozen calamari today for lunch. We still had tomatoes on hand that needed to go towards a good cause. I came up with the idea to make homemade spicy marinara sauce (based off of Kath's posted recipe). It was outstanding; Andy raved about it and wants us to make several more batches this summer to freeze.
- 1 Tbsp EVOO
- 2 cloves garlic, minced
- 3 pepperocinis, diced
- 3 large tomatoes, gently squeezed and diced
- 1/2 pt cherry tomato, gently squeezed, diced
- 1 tsp salt
- 1 tsp crushed red pepper flakes
Heat EVOO and saute garlic and pepperocinis for 1-2 minutes. Add tomatoes, salt and crushed red pepper flakes. Bring mixture to a slow boil and simmer for 45-60 minutes, stirring once or twice until moisture has reduced and thickened a bit.
Add the following herbs and if desired puree using a blender (or stick blender).
- 10 basil leaves, roughly chopped
- 2 sprigs oregano, roughly chopped
Once blended, stir in the following:
- 1 can tomato paste
- 1/4 cup balsamic vinegar
- 1 tsp sugar
Continue to simmer for about 15 minutes more.
Here is it in all it's glory with the calamari (which we heated 1 Tbsp EVOO, and sauteed for 4-5 minutes with salt and pepper. Then squeezed with lime juice and served.) It was perfect and scrumptious!!!
Better yet, a batch to freeze: