Arrabbiata Sauce

1/2 cup Extra virgin olive oil
6 Garlic cloves, crushed with side of chef's knife
4 Cans (35 ounces each ) Italian plum tomatoes
1 Tbsp Salt
1 To 1 1/2 tsp crushed Red pepper

In 8-quart Dutch oven, heat olive oil over medium heat until hot but not
smoking. Add garlic and cook, stirring, 2 minutes; do not brown. Stir in
tomatoes with their juice, salt, and red pepper; heat to boiling over high
heat. Reduce heat to low; simmer, uncovered, 50 minutes or until sauce
thickens slightly, stirring occasionally and crushing tomatoes with back
of spoon. For smooth, traditional texture,press tomato mixture through
food mill into large bowl. (Or, leave sauce as is for a hearty, chunky
texture.) Cool sauce slightly. Spoon into jars. Store in refrigerator for
up to a week. Or spoon into freezer-proof containers and freeze for up to
2 months. Makes about 14 cups.


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