Arrabbiata Bread Dipping Sauce
This summer we’ve canned, sliced and shared the bounty from our tomato patch — and we’re about ready for tomato sandwiches to fade away. So for your fall harvest, try this spicy concoction, which makes a delicious bread dip for tailgates, or spoon over grits or toss with pasta.
Ingredients
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4–5 large, ripe, meaty garden or farmers’ market field tomatoes
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3 tablespoons extra virgin olive oil
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1 medium sweet onion, finely chopped
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4–5 large cloves fresh garlic, finely minced
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5 teaspoons Italian seasoning
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2 teaspoons crushed red pepper (to taste)
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Several bay leaves
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1 teaspoon sea salt
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1 teaspoon freshly ground black pepper
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¼ cup tomato paste
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2–3 tablespoons brown sugar
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Fresh basil
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Fresh Parmesan cheese
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Toasted bread (we prefer sourdough)
Directions
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Bring a small pot of water to boil. Cut an “x” on the end of each tomato with a sharp knife. Plunge into boiling water for about 1 minute. Remove into cold water. Peel and core when cool. Chop into small pieces.
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Heat oil in a large skillet over medium-high heat. Cook onions until they begin to caramelize. Add garlic and stir with onions for about one minute.
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Add tomatoes with juice and seasonings. Turn heat to a slow simmer and reduce, stirring occasionally. As sauce thickens, blend in tomato paste and sugar. Taste for acidity and add more sugar if needed to balance (amount will depend on the tomatoes).
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Remove from heat and cool. At serving time, dollop onto toasted bread and scatter with thin ribbons of fresh basil and grated cheese.
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Best served at room temperature.
Comments (1)
Jei Mutu |
September 22, 2023 |
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