Young, Whole, and Hungry

Garden Heirloom Arrabbiata Sauce

· What you can do with all of your garden tomatoes ·

September 18, 2017 Comments Off on Garden Heirloom Arrabbiata Sauce

If you read my post about Our New House, you saw a list of things that we had planned to get done. While not all of those plans came to, we were able to knock a couple off our list this summer! One of my favorite, and most rewarding tasks that we completed was building and growing a garden! When we moved in, Justin and I both agreed that something had to be done with the huge, eye-sore of a dirt plot in the backyard. We decided early on that we should build raised garden beds and grow vegetables and herbs. So we set our minds to it and made it happen. To read more about our garden project, start to finish, click here.

No Green Thumb over here.

I’ll be honest, I am surprised that the seedlings we planted actually grew into real plants with real fruits. Who’s got two brown thumbs and is pointing to me? This girl. Luckily, Justin is better at remembering things like watering and such, so our little seedlings grew and grew and grew all summer long. It was like a science project and it was so awesome to watch. Every day, I would go out into the garden and take account of the growth that had happened since the last day. Some plants grew like weeds, others were a little slower, but they all turned out! Well, they all turned out except the onions. I don’t know what happened there, but I’m not too upset about it, to be honest.

The best crops we had this summer were the heirloom tomatoes and the cherry tomatoes. They came out so sweet and juicy! And there were a lot of them! The cherry tomatoes were easy to get rid of. Most of them probably went in our cold lunches and the rest went straight into our mouths. The heirlooms were a littler trickier to get rid of. We roasted them and served them on the side of breakfast usually, but most of them just sat in their bowl, crying to be eaten!

To avoid letting the heirlooms go to waste, I decided to whip up a little sauce. Not just any sauce, but an Arrabbiata sauce. If you aren’t Italian, unlike myself or you don’t eat Italian often, unlike myself, you’re probably wondering what the heck Arrabbiata sauce is. Simply put, it’s a slightly spicy tomato sauce. Arrabbiata literally means angry, hence the spiciness. I decided to make arrabbiata instead of a regular tomato sauce because we had a bunch of chili peppers from the farm that we had to use! I also threw in some of our garden’s sweet banana peppers because why not.

I also decide to use my Instant Pot to make this sauce. I am still loving the ease and efficiency of that thing so I am gonna use it when I can! You could definitely use a regular pot on the stove, but if you’ve got an Instant Pot, get ready to pull it out!

I have used this sauce for multiple dishes. It is Whole30 compliant, so if you throw it over some ground beef and zoodles, you would be good to go. I have also used in random sausage and veggie skillet meals. It gives your dish a little kick but a whole lot of flavor. The beauty of it is that you can make a big batch and save it in the fridge! It should last a couple weeks, if you don’t eat it all before then 😉

Print

Arrabbiata Sauce

This recipe was created using the instant pot, however, you can use a regular pot on the stove and get the same great taste!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 4 cups
Calories 76 kcal

Ingredients

  • 5 whole heirloom tomatoes quartered
  • 3 whole chili peppers seeded, chopped
  • 3 whole sweet banana peppers seeded, chopped
  • 1 tbsp basil chopped
  • 1 tbsp parsley chopped
  • 1/2 cup yellow onions chopped
  • 3 cloves garlic chopped
  • 1 tbsp olive oil
  • 2 tsp salt kosher
  • 1 tsp pepper

Instructions

Instant Pot

  1. With your Instant Pot on the sauté setting, put olive oil in pot. Add onions and garlic. Sauté until the onions are translucent. 

  2. Add tomatoes, peppers, basil, and parsley to the pot. Place the top on the pot. Turn the Instant Pot on Manual, high, for 20 minutes. Make sure the top is on the Sealing setting. 

  3. Once the Instant Pot is done, let it sit for 10 min, allowing it to depressurize naturally. 

  4. With a hand blender, blend the sauce to desired sauce consistency. If you do not have a hand blender, you can pour the sauce into a blender. 

  5. Once cooled, pour sauce into a jar. The sauce will keep for 2 weeks. 

Stovetop

  1. In a heavy bottom pot, sauté the onions and garlic in olive oil on medium heat until the onions are translucent. 

  2. Add tomatoes, peppers, basil, parsley and one cup of water to the pot. Cover and cook on medium/low heat bringing it to a small boil. Turn the stove to low and let the sauce simmer for 1.5 hours or until thick.

  3. Take the pot off the stove and blend the sauce with a hand blender to desired consistency. 

  4. Once cooled, pour sauce into a jar. The sauce will keep for 2 weeks. 

 

Never Miss a Beet!

Signup now and receive an email once I publish new recipes and content on the blog!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

madmir10

RELATED POSTS