Tomato Anchovy Sauce

by on August 4, 2012 » Add the first comment.
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4 tsps olive oil
2 tsps minced garlic
2 1/4 CU canned diced tomatoes, drained
1 tsp chopped fresh oregano
1/4 tsp red pepper flakes
1/3 CU chopped parsley leaves
1 1/4 tsps anchovy paste
1 1/2 TBLSP capers
2 tsps apricot preserves


1. Heat olive oil in medium saucepan and sauté garlic, being careful not to brown.
2. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20 minutes stirring frequently.

Serve 1/2 CU over pasta.


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