Arrabbiata Sauce Recipe | Sur La Table (2024)

• 8 pounds fresh, ripe Roma, plum, or San Marzano tomatoes
• ½ cup extra-virgin olive oil
• 2 large yellow onions, finely diced (about 4 cups)
• ½ cup minced serrano chiles, including seeds and ribs
• 8 large cloves garlic, minced
• 1 (12-ounce) can tomato paste
• 3 tablespoons granulated sugar
• 2 tablespoons kosher or sea salt
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons citric acid, such as Fruit-Fresh

Arrabbiata means “angry” in Italian and refers to the chileinfusedpiquancy of this sauce. It is a dynamite way to usefresh-from-the-farmers’-market (or garden-picked) plumor Roma tomatoes. Buy yourself some disposable surgicalgloves at the pharmacy and wear them when working withchiles. They will keep the caustic compound (capsaicin)that is naturally present in chiles from irritating your skin.

Bring a large pot of water to a boil. Have ready a large bowlfilled with ice water. Meanwhile, using a paring knife, scorethe pointed end of each tomato with a small “x". Working inbatches, place the tomatoes in the boiling water for 30 secondsand then, using a slotted spoon, transfer them to the ice waterto cool for 1 minute. Use a paring knife to peel back the skinsand remove the cores. Coarsely chop the tomatoes, transfer toa bowl, and set aside.

In a large stockpot over medium-high heat, warm the olive oiland swirl to coat the pan. Add the onions and sauté, stirringfrequently, until soft but not brown, about 5 minutes.

Add the serrano chiles and garlic and sauté 1 to 2 minutes longer.Do not let the chiles or garlic brown. Add the tomato pasteand stir constantly for 1 minute.

Add the tomatoes, sugar, salt, and pepper and stir to incorporate. Bring to a boil, adjust theheat so the sauce just simmers, cover, and cook, stirring occasionally, until the tomatoesare no longer chunky and the sauce is thick, about 30 minutes.

While the sauce is simmering, prepare the preserving jars and bring water to a boil in awater bath canner.

Remove the sauce from the heat. Using a wide-mouth funnel and filling one jar at a time,ladle the sauce into the hot, sterilized jars, leaving ½ inch headspace. Remove any airbubbles by running a long wooden utensil, such as a chopstick or wooden skewer, betweenthe jar and the sauce. Wipe the rims clean. Seal according to the manufacturer's directions.Process the jars in a boiling water bath for 40 minutes, and then turn off the heat. Wait 5minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to atowel-lined, sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars,and label.

Storing: Store the jars in a cool, dark place for up to 1 year.

• 8 pounds fresh, ripe Roma, plum, or San Marzano tomatoes
• ½ cup extra-virgin olive oil
• 2 large yellow onions, finely diced (about 4 cups)
• ½ cup minced serrano chiles, including seeds and ribs
• 8 large cloves garlic, minced
• 1 (12-ounce) can tomato paste
• 3 tablespoons granulated sugar
• 2 tablespoons kosher or sea salt
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons citric acid, such as Fruit-Fresh

Arrabbiata means “angry” in Italian and refers to the chileinfusedpiquancy of this sauce. It is a dynamite way to usefresh-from-the-farmers’-market (or garden-picked) plumor Roma tomatoes. Buy yourself some disposable surgicalgloves at the pharmacy and wear them when working withchiles. They will keep the caustic compound (capsaicin)that is naturally present in chiles from irritating your skin.

Bring a large pot of water to a boil. Have ready a large bowlfilled with ice water. Meanwhile, using a paring knife, scorethe pointed end of each tomato with a small “x". Working inbatches, place the tomatoes in the boiling water for 30 secondsand then, using a slotted spoon, transfer them to the ice waterto cool for 1 minute. Use a paring knife to peel back the skinsand remove the cores. Coarsely chop the tomatoes, transfer toa bowl, and set aside.

In a large stockpot over medium-high heat, warm the olive oiland swirl to coat the pan. Add the onions and sauté, stirringfrequently, until soft but not brown, about 5 minutes.

Add the serrano chiles and garlic and sauté 1 to 2 minutes longer.Do not let the chiles or garlic brown. Add the tomato pasteand stir constantly for 1 minute.

Add the tomatoes, sugar, salt, and pepper and stir to incorporate. Bring to a boil, adjust theheat so the sauce just simmers, cover, and cook, stirring occasionally, until the tomatoesare no longer chunky and the sauce is thick, about 30 minutes.

While the sauce is simmering, prepare the preserving jars and bring water to a boil in awater bath canner.

Remove the sauce from the heat. Using a wide-mouth funnel and filling one jar at a time,ladle the sauce into the hot, sterilized jars, leaving ½ inch headspace. Remove any airbubbles by running a long wooden utensil, such as a chopstick or wooden skewer, betweenthe jar and the sauce. Wipe the rims clean. Seal according to the manufacturer's directions.Process the jars in a boiling water bath for 40 minutes, and then turn off the heat. Wait 5minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to atowel-lined, sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars,and label.

Storing: Store the jars in a cool, dark place for up to 1 year.

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