Ingredients with Measurements:
- 2 cans of whole peeled tomatoes (28 oz each)
- 1/2 cup pitted kalamata olives, chopped
- 4 anchovy fillets, minced
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large saucepan
- Wooden spoon or spatula
- Immersion blender or food processor (optional)
Step-by-step instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the anchovies and red pepper flakes and cook for another minute, stirring constantly.
3. Add the canned tomatoes, breaking them up with a wooden spoon or spatula. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally.
4. Add the chopped olives and continue to cook for another 5 minutes.
5. If desired, use an immersion blender or food processor to puree the sauce until smooth.
6. Season with salt and pepper to taste.
7. Stir in the chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
This recipe makes about 4 cups of sauce, serving 8-10 people.
Nutritional information:
Calories: 150
Fat: 11g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 600mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 7g
Protein: 3g
Substitutions for ingredients:
- Black olives can be used instead of kalamata olives.
- If you don't have anchovies, you can substitute with 1 tablespoon of capers.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Use fresh tomatoes instead of canned for a brighter, fresher taste.
- Add a splash of red wine for a deeper, richer flavor.
Tips and tricks:
- Be sure to break up the canned tomatoes well to ensure a smooth sauce.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- Leftover sauce can be frozen for up to 3 months.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the sauce over pasta or as a dipping sauce for bread.
Garnishes:
Sprinkle with grated Parmesan cheese or chopped fresh basil.
Pairings:
This sauce pairs well with pasta, grilled chicken, or roasted vegetables.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the sauce is too acidic, add a pinch of sugar to balance the flavors.
Food safety advice:
Be sure to cook the sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tomato sauce has been a staple in Italian cuisine for centuries, with variations ranging from simple marinara to complex ragù.
Flavor profiles:
This sauce is savory and slightly salty, with a hint of spiciness from the red pepper flakes.
Serving suggestions:
Serve the sauce hot over pasta or use as a dipping sauce for bread.
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Region: Italian