People always think that Pizza is only “Couchgate” material. In my world, that means sitting your ass on a couch, feet up, beer in hand vs. standing behind a truck, feet down, beer in hand. Common denominator: Beer in hand. Grilling a Pizza is just as easy as baking one in the oven. Marinara is exactly what you need for not only dipping your crust but, it makes for a great base sauce for most Za! Now, if you’re like me, a little heat adds SO much to a dish. That’s why this Spicy Marinara exists!
The Spicy Marinara (And What To Put It On!)
The sauce is herby, has a subtle sweetness that pairs so well with the heat, and still has great Tomato flavor! This combo of flavors lends itself to be a lot of things! A dipping sauce (for Fried Ravioli!), the base sauce for some ‘Za (homemade Beer Pizza Crust!), a spread for a sandwich…okay, only 3 things. BUT, STILL! I can barely do 3 things.
The great thing about this, it is just a kick ass Marinara! Take the Crushed Red Pepper and 2 tsp. of Sugar, and you have an amazing Non-Spicy Marinara! Plus, if you don’t have the time to grab some Vine Tomatoes, replace with about 16 oz. Tomato Sauce! F***in’ Simple!
Spicy Marinara
Ingredients
- 4 Vine Tomatoes
- 1/2 Red Onion (minced)
- 3 Garlic Cloves
- 1 tsp. Unsalted Butter
- 1/2 c. Tomato Puree
- 1 tsp. Lemon Juice
- 1 tsp. Italian Seasoning
- 2 tsp. Crushed Red Flakes
- 1 tbsp. Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
Instructions
- Place medium sauce pan on burner set to medium.
- Coat bottom of pan with Olive Oil.
- Mince Red Onions and rough chop Tomatoes.
- Once to temp, place Red Onion into pan.
- Once translucent, add garlic. Cook until fragrant.
- Once fragrant, place tomatoes. Cook until little to no water is visible. Add Butter.
- Once Butter is melted, add Tomato Puree and rest of seasoning.
- Heat for 5 more minutes, then place in food processor. Process until wanted texture.
- …YOU’RE ALL DONE!
Notes
A perfect marinara sauce to dip or use as main sauce.
If you don’t like spice, try 1 tsp. of Crushed Red, instead…or none at all! Just remember, when you start dipping the spice will be toned down.
