Mediterranean Tomato Sauce
Inspired by the Italian West coast, this sauces uses anchovies and capers to add flavor.
Yield:
Approx. 6 quarts
Ingredients
¼ cup Olive oil
3 tbsp. Garlic, minced
16 filets Anchovy, mashed
2 tbsp. Capers, drained
1 cup Green Italian olives, pitted, coarsely chopped
1 tbsp. Oregano leaves, dried
2- #10 cans Cristoforo Colombo Tomato Strips with Basil
¾ tsp. Sea salt
½ tsp. Red crushed pepper flakes
¼ cup Italian flat-leaf parsley, chopped
½ cup Fresh basil, chiffonade
Instructions
Preparation Steps
- Heat a large sauce pot with olive oil over medium heat. Add garlic, anchovy capers, green olives and oregano leaves; sauté until garlic is translucent, about 4 – 5 minutes.
- Add Cristoforo Colombo Tomato Strips with Basil, sea salt and red crushed pepper flakes. Bring to a boil, reduce heat and simmer 15 minutes.
- Add Italian parsley and basil; simmer an additional 10 minutes.
Recommended Pasta: Long string-type pastas or long ribbon-type pastas.
Products in Recipe
