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Perfect Arrabbiata Sauce


dinner Oven-Roasted Heirloom Tomatoes vegan vegetarian
60 mins
Serves 6

Adding oven-roasted heirlooms elevates canned tomatoes with fresh flavor and the chili's gives this dish a real kick!

Note: both the canned and jarred tomatoes are drained and their liquids reserved for cooking. 

  • Step 1

    Drain the canned tomatoes and reserve the juices. Break the tomatoes apart with the back of a spoon or your hands.

  • Step 2

    Drain the Oven-Roasted and heat reserved liquid in a deep saute pan over low heat. Add the garlic cloves and saute until fragrant, about 5 minutes. 

  • Step 3

    Stir in the Roasted Heirloom Tomatoes and smashed garlic. Cook until the tomatoes break apart, about five minutes.

  • Step 4

    Stir in the canned tomatoes and half of the reserved liquid, along with all dried herbs, chili paste or crunch and salt. Reduce the heat to low and simmer, stirring occasionally, until the sauce has reduced to desired consistency. Anywhere from 45 minutes to 2 hours.

  • Step 5

    Add to your choice of cooked pasta and top with optional grated parmesan. 

Ingredient list

  • 2
    28 oz. canned whole tomatoes
  • 1
    16 oz. jar Oven-Roasted Heirloom Tomatoes
  • 8
    whole cloves garlic plus 3 cloves smashed
  • 1
    Tbsp. fennel seed or celery seed
  • 1/2 to 1
    Tbsp. crushed red chili flakes
  • 2
    Tbsp. chili crunch or chili paste
  • 1
    tsp. dried oregano or basil
  • up to 1
    Tbsp. kosher salt