This recipe is my version of the hot tomato oil made famous by Pastabilities restaurant of Armory Square in Syracuse, NY.
28 ounces Of San Marzano Whole Tomatoes Drained
Three Minced Garlic Cloves
Two Tablespoons Of Sriracha Hot Chili Sauce
1/3 Cup Of Olive Oil
Two Teaspoons Of Sea Salt
1/2 Teaspoon Of Sugar
Into a food processor, add the tomatoes, the garlic, the chili sauce, the sea salt, and the sugar. Pulse until smooth.
Add the olive oil to a 12-14 inch skillet. Cook on low heat for 3 minutes. Add the tomato mixture to the olive oil. Stir well to incorporate all of the ingredients. Simmer on low heat for 15 minutes stirring occasionally. Taste and add more sea salt and/or chili sauce, if desired.
Serve over your favorite pasta or use as a dipping sauce.
