Ingredients:
- 4 tablespoons olive oil
- 8-10 cloves garlic, minced
- 1 teaspoon Magic Plant Farm’s Carolina Reaper Pepper Flakes
- 4 teaspoons Peppers of Key West Habanero Hot Sauce
- 1 cup yellow onion, finely chopped
- 1 (28-ounce) can: crushed tomatoes
- 1 (28-ounce) can: whole tomatoes (San Marzano, if possible)
- 2 tablespoons tomato paste
- 2 teaspoons fish sauce (omit for vegetarians)
- ½ cup fresh basil leaves, torn (with hands)
Directions:
- In a large saucepan over low heat, add the olive oil, minced garlic and Magic Plant Farm’s Carolina Reaper Pepper Flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
- Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes, stirring as necessary.
- Add all the tomato products along with the fish sauce, ½ teaspoon of salt, Peppers of Key West Habanero Hot Sauce, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher.
- Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce around the last 15 minutes.
- Taste and adjust with additional salt as desired.
- For a looser sauce, cook 30 minutes for a more concentrated flavor, let it cook for 40 minutes. I prefer it at the 40-minute mark.
