In a heavy-based pan, sweat the shallots in the olive oil until soft, then add the anchovies and continue cooking until these dissolve. Increase the heat and throw in the tomatoes, which will soften quickly over a high heat. Add the garlic, fennel and coriander seeds, the dried herbs and the chilli flakes. Cover and simmer for 30–40 minutes, stirring occasionally.
After this time, check