Basic tomato sauce

This is a very traditional recipe that comes from early Neapolitan pizza makers. Play around with it until you perfect it to your taste, but don’t be tempted to omit the anchovies-they are key to its success. It will store in the fridge for several days, alternatively decant into smaller portions and freeze. Great to use on pizzas, pastas and as a sauce for any Italian inspired meal that you are making.

2 400g tins whole peeled tomatoes

4 cloves garlic, finely chopped

4 tlbspn extra virgin olive oil

4 anchovy fillets

1 tspn dried oregino

1/2 cup white wine

salt and peper

Saute the garlic in the olive oil. Toss in the anchovies, saute and break up to form a paste. Add the hand crushed tomatoes, dried oregino and wine.

Simmer uncovered for approximately 20-30 minutes to reduce to a thick sauce. Season to taste.

Note.

For a smooth sauce for pizzas etc process on a blender. This recipe can be made in multiples as it freezes well.