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Tomato Sauce with capers and anchovies

Tomato Sauce with capers and anchovies
When a day drags on with endless challenges my soul cries out for comfort food.  For me, this recipe is as comforting as it gets.  Savory, salt and fulfilling this is a sauce that satisfies.

  • 1 2oz tin of anchovies in oil
  • 1 tbsp capers
  • 1 medium sweet onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1/2  medium red bell pepper, coarsely chopped (1/2 cup)
  • 1/2  medium yellow bell pepper, coarsely chopped (1/2 cup)
  • 8-12 peeled, chopped roma tomatoes or 1 28oz can whole peeled tomatoes, undrained, cut up
  • 1/2 tbsp Olio do Panne
  • 1/3 cup sliced kalamata olives (optional)

In 10-inch skillet, heat oil over medium heat. Cook anchovies, onion, garlic and bell peppers in the anchovie oil for 4 to 5 minutes.  Stir frequently, until crisp-tender. Add tomatoes, olives and Olio do Panne. Heat to boiling. Reduce heat; simmer 20 to 25 minutes or until thickened, stirring occasionally. Stir in olives.  Serve over baked chicken or fish, or cooked pasta as desired.

  Tomato Sauce with capers and anchovies

More ideas if you love tomatoes;


Photo Credit: Julie Cecchini


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