Arrabbiata Sauce

---------- Recipe via Meal-Master (tm) v8.05

Title: Arrabbiata Sauce
Categories: Misc, Pasta, Holiday, Gifts
Yield: 14 Cups

Patdwigans_om@juno.com
1/2 c Extra virgin olive oil
6 Garlic cloves, crushed
With side of chef's knife
4 Cans (35 ounces each )
Italian plum tomatoes
1 tb Salt
1 To 1 1/2 tsp crushed
Red pepper

1. In 8-quart Dutch oven, heat olive oil over medium
heat until hot but not smoking. Add garlic and cook,
stirring, 2 minutes; do not brown. Stir in tomatoes
with their juice, salt, and red pepper; heat to
boiling over high heat. Reduce heat to low; simmer,
uncovered, 50 minutes or until sauce thickens
slightly, stirring occasionally and crushing tomatoes
with back of spoon. 2. For smooth, traditional
texture,press tomato mixture through food mill into
large bowl. (Or, leave sauce as is for a hearty,
chunky texture.) Cool sauce slightly. Spoon into jars.
Store in refrigerator for up to a week. Or spoon into
freezer-proof containers and freeze for up to 2
months. Makes about 14 cups.
Source: A friend
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