Tomatoes in Tomato Sauce

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    This side dish makes a great accompaniment to the aforementioned deep-fried steak.


    • 1 can oil-packed anchovies
    • 2 pounds very ripe tomatoes
    • 1


    Drain anchovies over a large nonreactive skillet to reserve packing oil. Separate anchovies into filets and chop finely.

    Peel and seed half the tomatoes and chop them coarsely.

    Add butter and a small amount of olive oil to pan with anchovy oil. Add chopped tomatoes, half the chopped anchovies, garlic, onion, and cayenne and cook over low heat, covered, for 45 minutes, stirring f