Kolbeigh’s Dark Chocolate Tomato Bliss

Right, let’s be honest. I’ve spent a *lot* of time wrestling with tomato sauce. It’s a surprisingly complex beast, you know? Back in the day, when I was working at Bon Apetit, I spent years perfecting a sauce that tasted like sunshine and dirt – a true *test* of a chef’s skill. The key? A touch of dark chocolate, a whisper of smoked paprika, and a whole lot of love. It started with a simple tomato sauce, but it evolved into something…well, *magical*. It’s a story, really. A story of late nights, frustrated pasta chefs, and a very, very strong desire for a little bit of bittersweetness.

This recipe is a starting point, of course. Feel free to adjust the sweetness and chocolate intensity to your liking – think of it as a conversation with your tastebuds.

Ingredients:

• 1 tbsp Olive Oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 (28 oz) can Crushed Tomatoes
• 1/2 cup Dry Red Wine (a Merlot or Pinot Noir works wonders)
• 1 tsp Smoked Paprika
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1 tbsp Dark Chocolate, chopped (60-70% cacao is ideal)
• 1/2 cup Chicken Broth (low sodium)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper
• 1/4 cup Fresh Basil, chopped (for garnish - *essential*)
• Pasta of your choice (Spaghetti, Linguine, or Pesto are all superb!)

Now, for the *secret* ingredient... the substitute! I've always been a huge fan of a pinch of dried hibiscus flowers. They add a gorgeous ruby hue and a subtle floral note that really elevates the flavor. Don't knock it until you’ve tried it! Just a tablespoon or two – don't overdo it!

Let’s walk through the process:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5-7 minutes. Don't rush this – we want that sweetness!
3. Add the garlic and cook for another minute until fragrant.
4. Pour in the crushed tomatoes, red wine, smoked paprika, cinnamon, nutmeg, and chopped dark chocolate. Bring to a simmer.
5. Add the chicken broth and season with salt and pepper.
6. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld. Stir occasionally to prevent sticking.
7. Just before serving, stir in the fresh basil.
8. Serve over your favorite pasta. Garnish with extra basil and a sprinkle of flaky sea salt (because why not?).

Remember, this is a journey. Don’t be afraid to experiment! The best food is the food you *love*. And don't forget to tell me how it turns out in the comments – I’m always looking for inspiration!