Paleo Fra Diavolo Sauce (WITH/WITHOUT SHRIMP)

By mack

We made it with shrimp

Ingredients

• 2 tablespoons canola oil
• 3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped (couldn't find we used ripe tomatoes)
• 3 cloves garlic, smashed
• 2 shallots, thinly sliced
• 1/4 to 1/3 cup olive oil
• 3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish (Used 1 TBS of dried)
• 2 tablespoons red wine vinegar not paleo
• 2 teaspoons honey not paleo
• 2 teaspoons chopped fresh oregano USed less than a tsp of dried oregano. ( 3 tsp of fresh is 1 tsp of dried)
• 1/4 teaspoon red chile flakes (or more if you prefer it really spicy) we used 3/4 tsp
• Salt and freshly ground black pepper

Preparation

Step 1

Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.

Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)

NOTE we did not use this as a dipping suace we put the sauce in a saute pan after the blender and added the shrimp and cooked it for a few min. really really good