Spicy hot tomato oil

2013-10-28
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

We heard about this sauce on triple D when Guy Fieri visited Pastabilities in Syracuse. Apparently, they’re famous for this sauce and because it looked so good on TV, we just had to try to make it. The end result was WOW! A very addictive sauce with the clean taste of tomatoes plus some fiery heat from the chilies and a bit of sweetness from the honey. Absolutely AMAZING! We’ll be making this sauce again and again without doubt!

Ingredients

  • 250mL olive oil
  • 1 can San Marzano tomatoes (400g)
  • 4 cloves of garlic, peeled and sliced
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/3 teaspoon chili flakes
  • crusty bread

Method

Step 1

Heat the olive oil on medium heat.

Step 2

Add the garlic and cook until the garlic turns golden, about 3-5 minutes. Remove the garlic from the oil and set aside.

Step 3

Add the tomatoes, honey, salt and chilies to the oil and cook on medium heat for about 20 minutes.

Step 4

Whizz the sauce until smooth.

Step 5

Add the fried garlic back into the sauce and stir well.

Step 6

Serve warm with crusty bread.

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Comments (8)

  1. posted by RT on March 15, 2015

    What grade of olive oil (extra virgin)? And will any type work?

      Reply
    • posted by Phuong on March 17, 2015

      We used extra virgin olive oil. If you have evoo, then do use it as your sauce will be tastier

        Reply
  2. posted by Kelly on January 29, 2015

    Hello!
    So about 1 cup of olive oil to a 14 ounce can of San Marzano tomatoes? Trying to convert cups/ounces! Typically, I find San Marzano tomatoes in a 28 ounces can?

      Reply
    • posted by Phuong on January 29, 2015

      400g = 14oz. I guess you’ll have to make a double batch! This sauce freeze very easily so just store the surplus in your freezer.

        Reply
  3. posted by lisa on September 15, 2014

    Thanks for posting the recipe. I’m addicted to this sauce and serve it on everything from spaghetti squash to grilled fish. Great stuff.

      Reply
    • posted by Phuong on September 15, 2014

      You’re welcome! I’ve never had the original but this version is pretty good if I do say so myself! 😉

        Reply
      • posted by David Schmidt on January 11, 2015

        You might want to modify your recipe to indicate when to add the garlic oil. Before whizzing it I presume.

          Reply
        • posted by Phuong on January 13, 2015

          The fried garlic is added back into the sauce after it has been blended

            Reply

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