This recipe is especially for Emma, who wasn't too sure about the use of anchovies, but after eating it, she was sold immediately and asked me for the recipe. So there you go Emma, enjoy !
Ingredients
1 head of garlic or more ; roughly chopped
15 cl olive oil
1 tin of anchovies ; roughly chopped - save the oil to add to the pan later
1 or more red chilies ; finely chopped
1 tbsp dried oregano
70 gr tomato concentrate
3 tins of 400 gr peeled tomatoes
2 jars of 140 gr capers in vinegar
1 tbsp dried basil or a bunch of fresh
salt & pepper to taste
2 tbsp sugar
Preparation
Pour the olive oil in a cooking pan and add the garlic, glaze on a low heat, stirring regularly. Take care not to burn the garlic.
Stir in the anchovies till they dissolve, before adding the chilies.
Next in the pan is the tomato concentrate and oregano. Let this simmer for a couple of minutes, still stirring.
Squish or squelch (don't know which word to use here) the peeled tomatoes in.
Simmer for a further 15 minutes, then adding the capers and their vinegar and the basil.
Bring back to a simmer, season with salt and pepper.
I always add sugar to cut through the tartness.
No comments:
Post a Comment