Add a little kick to your marinara with this recipe. WATCH Gary De Mattei make this Spicy Marinara in the TRANSITION KITCHEN.
2 Tablespoons olive oil, optional
1 onion chopped (about a cup and a quarter of chopped onions)
1 bunch of Italian flat parsley leaves (no stems) chopped (about a half a cup)
1 bunch of fresh basil leaves (no stems) chopped (about a quarter of a cup) or 2 Tablespoons dried basil
3 cloves of fresh garlic (minced)
1 bay leaf
1 red hot chili pepper diced (or 2 if you like it hot) or 1 Tablespoon dried red chili pepper flakes
salt and pepper to taste
1 cup of red wine
24 ounces organic strained tomatoes
32 ounces organic tomato chunks
1 jar (6-7 ounces) of tomato paste
1. Heat a stainless steel pan, add a pinch of salt and let heat about 30 seconds then add the olive oil. This creates a nonstick surface. (Skip this step if not using salt or oil)
2. Add in chopped onion, chopped parsley, chopped basil, minced garlic, bay leaf, diced chili pepper or chili pepper flakes and salt and pepper to taste.
3. Sauté the vegetables until tender. (If dry sautéing add a tablespoon of water at a time if mixture gets too dry and starts to stick)
4. Add red wine to the sautéing vegetables, let liquid reduce to about one half.
5. Add the tomato product. Bring to a boil, cover and let simmer for one hour (or all day depending on whether or not you want a sauce or a gravy).