- 1 - 28 oz. can of crushed tomatoes (I use San Marzano)
- 4 - 5 cloves of garlic, very thinly sliced
- 3 Tbls EV olive oil
- 1/4 - 1/2 tsp red chile flakes
- 1/2 tsp cracked black pepper
- 1/2 tsp kosher salt
- 1 tsp dried italian herbs
- Fresh herbs to finish, like basil, thyme or oregano (Or all 3, if you like)
In a medium saucepan, over low heat, add the olive oil and garlic and SLOWLY cook the garlic to infuse the oil (I cook it over the lowest burner setting for about 20 - 25 min). The garlic should look rather dry and golden brown... almost crispy. Add in the chile flake, and cook for another 2 - 3 min. Add the crushed tomatoes, salt and pepper, and dried Italian herbs, and bring back up to a simmer over medium heat, stirring occasionally.
Once simmering, place a lid halfway over the top of the pan, (to prevent splashing) and continue to cook for at least 15 - 20 min. Stir in 1 Tbls of fresh chopped herbs, and cook for another 5 min. Kill the heat, and let rest slightly covered for another 5 min. Keep warm, or serve immediately.
Prep the Beer Batter:
- 1 package cheese curds (I found them at Sprouts Market)
- 1 ½ cups AP flour
- 2 tsp paprika
- ½ tsp aleppo pepper (or ½ tsp cayenne)
- 1 tsp garlic granules
- 2 tsp kosher salt
- ½ tsp cracked black pepper
- 1 ½ cups (12 oz.) IPA or other bold flavored beer
- Vegetable oil, for frying
In a large bowl, whisk together the flour with the paprika, garlic powder, aleppo pepper (if using), kosher salt and black pepper. Toss the cheese curds in the flour mixture and shake off any excess flour. Set floured curds aside. Whisk beer until the flour mixture until well combined. Let the batter rest at room temperature for 10 minutes.
Start preheating 2" - 3" of vegetable oil in a dutch oven to 375º
When oil is hot and ready, take a small handful of the floured curds, and drop them into the batter. Grab them, and loosely shake off the excess batter, and drop them into the fryer (You need to keep them moving, in a delicate fashion, so they don't clump together too much). Fry until golden brown, and the cheese just starts to peak out of the crust. Remove and drain on a paper towel, and serve immediately with some warm marinara.