I've been craving some arrabiata sauce to go with that home-made gnocchi I made last weekend. Finally got around to it tonight.
(Side note: "Arrabiata" is italian for angry... referencing the heat, maybe?)
I started off by blanching the tomatoes (3.5 pounds or so), for easy peeling, and halved them thereafter.
Minced up half a head of garlic, and 1 large dried red chili, then sauteed in olive oil until golden. Added the tomatoes, and cranked the heat. After about 1 to 2 minutes, the tomato cores were the only remaining chunks; I took this opportunity to remove them. Simmered on high for 10 more minutes, stirring constantly, until thickened. Added salt to taste, and enough sugar to balance out the tomatoes' acidity.
It seems pretty good, but I won't really know until I've tried it with the gnocchi.