Arrabiata Tomato Sauce Recipe

4 crushed garlic cloves ( more if you like lots of garlic)
4 onions, (coarsely diced)
2 tsp. dried basil (1/4 cup fresh instead if you wish)
1/4 tsp salt
1/4 tsp. freshly ground pepper
12 large tomatoes diced (fill the pot 2/3)

3 hot peppers (finely diced) (this should be changed according to how hot you want the sauce)

1 tsp. oregano

1/4 cup packed fresh parsley

2 green peppers (coarsely diced)

This is a rough idea of what I use. I dice the fresh tomatoes, they may be peeled first. I sometimes don’t (it adds a bit of texture). I normally add to a large stock pot about 10 garlic cloves. I let this mixture simmer for 3 to 4 hours. After it has cooled I bag it for the freezer.

I use this as a base to make:

spaghetti sauce – add tomato paste, meat and more seasoning.

sauce for mussels – add ½ cup white wine

chili – add beans, tomato paste, meat and chili seasoning.