We interrupt this Wednesday {WMOW} Series for a special recipe…

I hope you don’t mind, but we have so many veggies growing in our garden that I just had to make some homemade marinara with a kick!

McCormick Arrabbiata Marinara

Did you know ‘Arrabbiata’ means ANGRY TOMATO in Italian?

Directions:
I started with 2 (14.5 ounce) cans (or fresh) peeled and diced tomatoes and about a cup of cherry tomatoes. Then I chopped them up, briefly drained and then added them to a pan with some sautéed garlic.

After they cooked for about an hour and thickened quite a bit, I added the following:

• 1 can tomato paste
• Handful of fresh oregano and basil from our garden and some dried oregano and basil (You can do just dried if you want). I also add in some salt and pepper.
• 1 tsp. crushed red pepper flakes
• 1 tsp. olive oil
• 4 cloves garlic, minced
• 1/4 cup diced white onion (optional)
• 2 tbsp. roasted red peppers (optional)

Then I simmered it for an additional 15 minutes to get this consistency and color. I put my marinara on a bed of zucchini noodles!

This would have been perfect with a glass of red wine… 4 more days!!!

I also have been enjoying our fresh tomatoes tossed in a little olive oil and pepper. I love adding in pine nuts and zucchini for a fresh and light meal.

If you have an abundance of veggies and need some canning tips, check out THIS POST.

Questions:
Do you make your own tomato sauce?
Have you ever tried arrabbiata sauce?