---------- Recipe via Meal-Master (tm) v8.05
       Title: Arrabbiata Sauce
  Categories: Misc, Pasta, Holiday, Gifts
       Yield: 14 Cups
     1/2 c  Extra virgin olive oil
       6    Garlic cloves, crushed
            With side of chef’s knife
       4    Cans (35 ounces each )
            Italian plum tomatoes
       1 tb Salt
       1    To 1 1/2 tsp crushed
            Red pepper
   1. In 8-quart Dutch oven, heat olive oil over medium
   heat until hot but not smoking. Add garlic and cook,
   stirring, 2 minutes; do not brown. Stir in tomatoes
   with their juice, salt, and red pepper; heat to
   boiling over high heat. Reduce heat to low; simmer,
   uncovered, 50 minutes or until sauce thickens
   slightly, stirring occasionally and crushing tomatoes
   with back of spoon. 2. For smooth, traditional
   texture,press tomato mixture through food mill into
   large bowl. (Or, leave sauce as is for a hearty,
   chunky texture.) Cool sauce slightly. Spoon into jars.
   Store in refrigerator for up to a week. Or spoon into
   freezer-proof containers and freeze for up to 2
   months. Makes about 14 cups.
   Source: A friend