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Ingredients1 h 40 m servings 61 cals
Original recipe yields 10 servings
- Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.
- Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.
Per Serving: 61 calories; 1.9 g fat; 8.1 g carbohydrates; 2 g protein; 2 mg cholesterol; 305 mg sodium. Full nutrition
ReviewsRead all reviews 2
Great recipe! I used fresh tomatoes plus a can of tomatoes with chiles for a little zip! I served over a bed of aldente thin spaghetti this time but this would be great on homemade pizza crust o...