Spicy Hot Tomato Oil, The Recipe

Oct 15, 2012

I received messages from people regarding the Spicy Hot Tomato Oil I had made last week with our Spaghetti Squash. The recipe was found via Pinterest from a guy who recreated the famous oil based on Syracuse restaurant, Pastabilities. The original blog post by Moxie the Maven was somewhat difficult to follow, so I cooked it again last night and took notes to clear up some of the fail to mention measurements. Regardless of its authenticity, the sauce came out delicious! A must try for any pasta dish that could use an extra kick. The quantity is decent, so prepare to save and serve later or perfect to use for a party as a bread dip appetizer!
Crushed tomatoes – 2 cans
6 cloves Garlic
2 cups Olive Oil
A Lot of Crushed Red Pepper, 1 tablespoon
1/2 a chopped onion
Dried Oregano, 2 tablespoons
Cumin, 1 tablespoon
Salt, 1 teaspoon
Sugar 5 cubes
Breadcrumbs, sprinkle
*Sriracha sauce

Add two cups of olive oil to a deep pan on medium to high heat. Add the minced garlic and crushed red pepper to the pan and stir. Cook for a few minutes until the oil has turned a brown toasted color. Add the onion and saute for about 5 minutes, stirring on occasion. Throw in 2 big cans of Italian crushed tomatoes. I used Cento’s San Marzano whole tomatoes and manually ripped them apart in the sauce. Add the dried oregano and cumin and let it sit and gently simmer for about 5-10 minutes. Add the sugar and salt (I used sugar cubes since I was out). Lightly sprinkle and mix in breadcrumbs if the sauce is not thick enough. Be careful not to add too much. Add a teaspoon of Sriracha, mix and check the flavor and add more to your liking.