Arrabiata Sauce

There really is nothing to this wonderful sauce that I used to put on pasta and rice, but used on eggplant and mushrooms last night. It would be good on eggs, zucchini, meat, and on and on. It can be canned and stored for a while too.

• 1/4 cup olive oil
• 10 garlic cloves, minced
• Tbsp crushed red pepper
• 1 pound of peeled tomatoes
• Salt and pepper to taste (TT)

Saute garlic and peppers until garlic is soft, add remaining ingredients and simmer. Blend smooth with a hand blender. If it weren't Paleo challenge month I would add some hard italian cheeses, vodka and cream, salami or bacon (which the italians call pancetta), or a million other things (basil, parsley, carrots, onions, etc.).

This is a foundational recipe, like the tea post.