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Tomato Sauce with Anchovies
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Chef :
LinhTomato Sauce with Anchovies
While anchovy fillets are undeniably fishy, the salty funkiness of these little fish is their strength. Anchovies have a rich, umami flavor that adds a layer of complexity when dissolved into a sauce or emulsified into a dressing.
Ingredient
1/4 cup
olive oil
2 tsp
sugar
1 tsp
salt
1/2 tsp
chilli flakes
1/2 tsp
dried Italian herbs
1 tsp
white wine vinegar
1 tbsp
tomato paste
Cooking instructions
* Step 1
In a large sauce pan over medium low heat, add olive oil, onion, celery, season with salt and cook for about 15 minutes until soft and golden. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
* Step 2
Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
* Step 3
Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and chili flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer.
* Step 4
Pour in crushed tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 to 2 hours, adding a little water as the sauce cooks down. Stir occasionally.
* Step 5
Remove from heat and blend the sauce to get a smooth texture. Store in sterilized glass jars.
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