Monday, April 16, 2012

A Spicy Creation!

There are lots of things I miss about my New York home and one of those things is Pastabilities. Delicious pasta, bread and sauce. Clearly it's heaven. When one of the parental groups visited last month they brought me a container of Pastabilities Spicy Hot Tomato Oil and I was in heaven for about three days. In those three days I had that sauce every day as an after school snack and I did not share one single drop of it. Hey, it's not my fault the boy wasn't proactive enough to get some before it was gone!

Lately I've been hankering for some more but for obvious reasons their recipe is a closely guarded secret. I found two versions online that other people had made but I wasn't really thrilled about certain parts of each one. So I took what I liked from each one, smushed them together with very little measuring, and BAM! I have created a decent representation of my beloved Spicy Hot Tomato Oil. It's a bit chunkier than the original (I imagine that the restaurant strains or purees it but I am obviously too lazy for that), I was hesitant with adding bucket loads of oil, and I think I need to kick the spice up a tad more but overall it satisfied my craving! Plus it's Boy approved. I apologize for the lack of measuring with the spices but that's really something you should do to taste anyway!
My Attempt at Spicy Tomato Oil
(from my kitchen!)
Ingredients:
2 cans (28 ounces) crushed tomatoes
2 cups olive oil (I would go back to one as a personal, a trying to be healthier preference)
1/2 cup garlic, sliced
2 ounces asian chili oil (contains pepper flakes)
1 teaspoon cayenne powder
1/3 cup honey
Directions:
1. Pour olive oil into a pot and heat to medium. Add garlic and cook until golden.
2. Add in tomatoes, chili oil, cayenne, and honey.
3. Let simmer for a bit.
4. At this point I blended half of it and then poured it back into the pot. This still leaves some whole garlic slices.
5. Try not to eat it all.
Not the most attractive picture but it's suppose to be oily, after all it's spicy tomato oil not sauce! The container I had from NY separated like this too so I'm taking that as a good sign. Having the slices of garlic is also authentic. Overall I think it's a great imitation of the Spicy Hot Tomato Oil Recipe!

For comparison here is a picture of the real deal, Spicy Hot Tomato Oil right from Syracuse.

12 comments:

  1. Made this the other night, it was amazing, thanks for the recipe.

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    Replies
    1. I'm glad you enjoyed it! Thanks for stopping by.

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    2. Ok so I just watched that DDD episode so cooking the sliced garlic in Olive oil for 15 min slow, she then drained it an reserved the garlic, in another pot she used tomato puree, chilli sauce,salt and honey then poured the infused olive oil. She then used an immersion blender to blend it all she then put the garlic she had reserved as the last step to leave it in pieces it was never blended to make it smooth.

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  2. This was on food network diners ,drive -ins, and dives. Dec. 17, 2012
    She cooked the oil and garlic. 10 min. Drained out the garlic, to add last. She added salt, honey, hot sirachi asian sauce, and tomato puree.
    Then she blended it and stirred in the drained browned chopped garlic.
    Served it with bread. If more things were added they did not show them???

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    Replies
    1. I haven't seen the episode so I don't know the exact recipe, I'll have to keep an eye out for it!

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  3. @December 18, 2012 Thank you! I believe we watched that episode at the same time. I'm glad you remembered what she did. I recall her using chilli powder not Asian sauce, but I'm sure I'm mistaken.

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  4. http://blog.syracuse.com/cny/2012/11/a_syracuse_signature_--_pastabilities_spicy_tomato_oil_--_now_available_for_online_purchase.html

    You can purchase this now on line at the above link.
    16 oz jar $7.00.

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  5. I travel alot & I save DDD to my dvr so I still have the episode with Hot Tom on it. There's no mention of minced garlic, onions, chili powder, or cayenne rather all sliced garlic. If you mince it'll blend into the sauce which isn't a bad thing, but I prefer texture. Before blending the garlic was strained out & subsequently returned to the sause after the imulsion blender was used. I like the suggestion of less oil. I've bought the HotTom online and it's awesome, but I can make a cauldron of it for $7.00 and I don't have to wait for the USPS. Thank you very much, Cricket!

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  6. There used to be another recipe on this blog. Where did it go? We really liked how that one turned out?

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    Replies
    1. I'm always tweaking my recipe to be more like the original (which I think this one is). My first attempt included sautéing an onion with the garlic, using 1 tablespoon of cayenne and red pepper flakes instead of the chili oil, and using sugar instead of honey.

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  7. 2- 28 ounces crushed tomatoes for a total of 48 ounces?
    Or is it 28 ounces total crushed tomatoes??

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  8. I didnt know if you have ever tried to make it from the TV special they did, but it's here:

    http://www.foodnetwork.com/shows/diners-drive-ins-and-dives/videos/dv1600/fully-focused.html

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