This simple tomato sauce is packed with flavor. For a delicious vegan alternative, simply omit the anchovies.
Let’s get cooking!
Score, blanch and peel 2 lbs of tomatoes. Any variety will do, although I prefer plum tomatoes. Quality is much more important than variety here, since the tomatoes serve as the basis for the entire dish. If tomatoes are out of season, a high quality can (28 oz) of whole tomatoes should be used (you can skip the blanching and peeling process if using canned tomatoes).
In a cool pot, add four canned anchovy filets and part of the oil from the tin. (Unused anchovies and oil can be frozen for use at a later time.) Cook on moderate-low heat until the anchovies have melted.
Hand-crush each tomato and add it to the pot. Cover and let simmer over low heat for an hour or two. (Fresh tomatoes will take longer to reduce than canned.) Stir periodically and add water if necessary.
Add 1 C sliced oil-cured black olives and 1/2 tsp powdered chipotle pepper. Individual preference should dictate how much spice you add.
Taste and adjust. Taste and adjust.
Simmer for another 20 minutes.
Add 1/4 C capers. Simmer for a final 10 minutes.
Serve over spaghetti or bucatini.
