- 2 cloves of garlic, peeled and roughly chopped
- 1 peeled white onion, thinly sliced
- 3-4 ts olive oil
- 1 knob of butter
- 4 vines-ripened plum tomatoes, roughly chopped, skin and all
- 1 tin whole peeled tomatoes
- 2 anchovy fillets
In a pan, fry the garlic and onion in the olive oil and butter until the onions are clear and have softened.
Add the fresh and canned tomatoes. Break up the anchovies with your fingers and add them. Let this all simmer, not boil, for about half an hour until the fresh tomatoes have disintegrated into the sauce.
If you prefer a thicker sauce, allow to simmer with the lid off for 10 minutes or so before serving.
Cook’s note: If the sauce is too acidic for you, add a pinch or two of sugar to mellow it out. You can also add some chopped chilli to the mixture to spice things up a bit.