Wholesome recipes: Smoky Arrabbiata Sauce

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DiscoverTomatoes are in season – who wants cake? Do it three ways with these recipes

This arrabbiata is light and light, with just enough spicy kick to make it interesting. Which type of tomato should you use? I recommend Roma (plum) tomatoes because they have denser flesh and fewer seeds. But tomatoes to cut, like beef steak tomatoes, can work if you allow a little more time to simmer to reach your preferred thickness. For the most intense tomato-like taste, choose ripe tomatoes with firm, heavy flesh that yields when gently pressed.

To keep my kitchen cool, I use my outdoor grill, not an indoor oven, to soften the tomatoes. We enhance the flavor of the charcoal grill with a smoked paprika shake after simmering. Some recipes suggest removing the skin and pits before cooking, which you can certainly do if you’re against either or both. But I find it faster, easier, and more nutritious to keep them in.