Spicy Marinara

Like most of my recipes, this was developed over time with trial and error. I was going for spicy with lots of flavor, not just heat. I found that Jalapenos were one of the secrets because they are very flavorful. Using more or less than I show below changes the heat, I also will remove the seeds if I don’t it want it too hot. I also use WAY MORE GARLIC than others, but no one has ever complained and people seem to love the flavor. I use diced and crushed tomatoes because I like the texture to be just a little rustic. The honey is a key to cut the acidity of the tomatoes and the Worcestershire is a great add to almost any savory dish.

2 tbs Olive Oil

1 large onion finely diced

15-20 Garlic cloves, minced

2 cans (28 oz each) crushed tomatoes

1 can (14 oz) diced tomatoes

1 can tomato paste

2 Jalapeno peppers, finely diced (seeds and spines removed for less heat)

1 small bunch Italian parsley leaves chopped fine

1 tbs crushed red pepper flakes

1 tbs dried oregano

a good drizzle of honey

Juice from 1/2 small lemon (add some zest if so inclined)

6-10 shakes of Worcestershire sauce

Salt & Pepper

Heat a pot to med-high, then heat olive oil

Add onions with a good amount of salt and some pepper and saute for 5 minutes

Add peppers and some more salt & pepper for another 5 minutes

Add garlic and continue to saute stirring often for another 3-5 minutes

Add all tomato products plus a little water (1/2 cup or so) and mix together

Add everything else, mix together and bring to a slow boil

Once it boils turn to low heat and let simmer as long as you can. Taste after a while to see if you need more salt. Also check for more honey if it is bitter at all. If possible I like to cook it the evening before, refrigerate overnight, then slow cook it again for 6-8 hours the next day.

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