Ingredients
28oz can whole peeled plum tomatoes
4 cloves garlic, chopped
3 tablespoons capers
20-25 kalamata olives, pitted and coarsely chopped
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
5 anchovy filets, finely chopped
Preparation
Heat oil in large sauce pan over medium heat. Add garlic and anchovy, then sauté until it starts to brown. Add tomatoes and stir. Break up the tomatoes by cutting them and removing the butts. Stir in rest of ingredients. Turn to medium-low heat. Simmer for 30-45 minutes, stirring occasionally, until sauce is a consistency you like. If you double the recipe, you may need to simmer for longer.
