Serves: Makes 6 (1-pint) jars of arrabbiata sauce
- 8 pounds fresh, ripe Roma, plum, or San Marzano tomatoes
- ½ cup extra-virgin olive oil
- 2 large yellow onions, finely diced (about 4 cups)
- ½ cup minced serrano chiles, including seeds and ribs
- 8 large cloves garlic, minced
- 1 (12-ounce) can tomato paste
- 3 tablespoons granulated sugar
- 2 tablespoons kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons citric acid, such as Fruit-Fresh
Procedures:Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They will keep the caustic compound (capsaicin) that is naturally present in chiles from irritating your skin.
Bring a large pot of water to a boil. Have ready a large bowl filled with ice water. Meanwhile, using a paring knife, score the pointed end of each tomato with a small “x". Working in batches, place the tomatoes in the boiling water for 30 seconds and then, using a slotted spoon, transfer them to the ice water to cool for 1 minute. Use a paring knife to peel back the skins and remove the cores. Coarsely chop the tomatoes, transfer to a bowl, and set aside.
In a large stockpot over medium-high heat, warm the olive oil and swirl to coat the pan. Add the onions and sauté, stirring frequently, until soft but not brown, about 5 minutes.
Add the serrano chiles and garlic and sauté 1 to 2 minutes longer. Do not let the chiles or garlic brown. Add the tomato paste and stir constantly for 1 minute.
Add the tomatoes, sugar, salt, and pepper and stir to incorporate. Bring to a boil, adjust the heat so the sauce just simmers, cover, and cook, stirring occasionally, until the tomatoes are no longer chunky and the sauce is thick, about 30 minutes.
While the sauce is simmering, prepare the preserving jars and bring water to a boil in a water bath canner.
Remove the sauce from the heat. Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the hot, sterilized jars, leaving ½ inch headspace. Remove any air bubbles by running a long wooden utensil, such as a chopstick or wooden skewer, between the jar and the sauce. Wipe the rims clean. Seal according to the manufacturer's directions. Process the jars in a boiling water bath for 40 minutes, and then turn off the heat. Wait 5 minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined, sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars, and label.
Storing: Store the jars in a cool, dark place for up to 1 year.