Eosinophilic Esophagitis Friendly Calabrian Chile Tomato Sauce
Total time40 min
Prep time10 min
Cook time30 min
4.6(14)
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 tbsp calabrian chile paste
- 1 can (28 oz) crushed san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp sugar
- 6 fresh basil leaves, torn
For finishing
- 1 tbsp extra-virgin olive oil, for finishing
Instructions
- 1
Heat 3 tbsp olive oil in a large saucepan over medium-low heat until shimmering. Add the sliced garlic and cook, stirring occasionally, until golden at the edges and fragrant, about 3–4 minutes. Watch closely, as the slices can brown quickly.
- 2
Add the Calabrian chile paste and stir to coat the garlic, cooking for 1 minute until the paste darkens slightly and smells toasty.
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