With all these beautiful vegetables that I've been receiving from my CSA, I've been cooking a lot. And by a lot, I mean a good portion of everyday. Or it feels like it, at least. This recipe for Fra Diavolo tomato sauce turned out especially well, so I thought I'd share it with all of you. It's quick and easy, and it also freezes well. So here goes:
Faith's Famous Fra Diavolo
- 7-8 plum tomatoes (I used one heirloom tomato, feel free to experiment)
- 3 Tomatillos (plum tomatoes may be substituted, but add a teaspoon of sugar)
- 4 large carrots
- 1/2 yellow onion
- 1/2 cubanelle pepper (a bell pepper may be substituted)
- 1 cherry pepper, finely diced
- 2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 1/4 cup of dry red wine
- 1/2 teaspoon of italian seasoning
- cayenne pepper, to taste
- salt and pepper, to taste
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil, chopped
Roughly chop all vegetables and set aside. Finely dice the cherry pepper so nobody gets a big bite of hot pepper. Add all ingredients except the parmesan cheese and basil to a crockpot.
Cook on low for 5-6 hours, or until all ingredients are softened. Leave the top of the crockpot open a bit, so the liquid will slowly evaporate - otherwise you'll have a very watery sauce.
At this point, add the basil and use an immersion blender to combine ingredients into a smooth mixture. Add the parmesan cheese and stir. Season with more salt and pepper, if needed. And believe it or not, your sauce is finished! Bon appetit.