Mediterranean Tomato Sauce

Name: Mediterranean Tomato Sauce
Yield: Approximately 2 cups
Ingredients: ½ cup extra virgin olive oil; 1½ cups coarsely chopped pitted imported black olives; Freshly ground black pepper, to taste; 1 can (2 ounces) anchovy fillets, undrained; 4 large cloves garlic, crushed; 1 can (35 ounces) plum tomatoes, drained; 3 tablespoons capers, drained

Preparation info

Approximately
2 cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

½ cup extra virgin olive oil
1 can (2 ounces) anchovy fillets, undrained

Sauce
Pescatarian
Gluten-free

Method

Combine the olive oil, anchovies (with their oil), and garlic in a bowl, and mash to form a paste. Transfer the paste to a heavy saucepan.
Add the remaining ingredients, and stir well. Place over medium heat and bring to a simmer. Reduce the heat to low and cook, covered, stirring frequently, for 1 hour.
Allow the sauce to cool to room temperature.