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 Mediterranean Tomato Sauce

Mediterranean Tomato Sauce

Inspired by the Italian West coast, this sauces uses anchovies and capers to add flavor.
Approx. 6 quarts


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


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.
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