Tomato 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.
Lại là một pha thần giao cách cảm vượt biên giới với @Marie007 😌
#bepvang
Tomato 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.
Lại là một pha thần giao cách cảm vượt biên giới với @Marie007 😌
#bepvang
Cooking Instructions
- 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.
- 2
Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- 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.
- 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.
- 5
Remove from heat and blend the sauce to get a smooth texture. Store in sterilized glass jars.
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