Italian Spicy Tomato Dipping Sauce

Instructions

1. 1

   Mise en place: peel and finely mince 2 garlic cloves. Roughly chop 10 g of fresh basil leaves. Have 400 g of canned crushed tomatoes, 30 ml olive oil, red pepper flakes, salt, and pepper ready. Set a small heavy-bottomed saucepan on the stove.

2. 2

   Pour 30 ml of extra virgin olive oil into the small saucepan over medium-low heat. Add the minced garlic and 1 g of red pepper flakes. Sizzle gently for 1 to 2 minutes until fragrant and pale golden; adjust heat lower if garlic browns too quickly.

3. 3

   Carefully pour in 400 g of crushed tomatoes to prevent oil splatters. Add 3 g of salt and black pepper mix. Stir thoroughly with a wooden spoon to incorporate the garlic, red pepper, and oil evenly into the tomato mixture.

4. 4

   Bring the tomato sauce to a gentle simmer over medium heat, then turn heat down to low. Simmer uncovered for 10 to 12 minutes, stirring every few minutes so the sauce reduces, thickens, and does not stick or scorch at the bottom.

5. 5

   When the sauce becomes rich, thick, and glossy, turn off the heat and remove the saucepan from the burner. Immediately stir in the chopped fresh basil leaves so they wilt gently in the residual heat without losing their vivid green color.

6. 6

   Taste the dip and adjust salt or pepper if desired. Spoon the warm Italian spicy tomato condiment into a small serving bowl. Serve warm alongside crispy polenta bites, arancini, or crusty Italian bread for dipping.