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–+ servings
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Makes

4 cups

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion peeled and julienned
  • 3 anchovies in oil
  • 2 large garlic cloves peeled and chopped
  • 1 28-ounce can whole San Marzano tomatoes
  • ½ cup Kalamata olives chopped
  • 1 ½ tablespoons brined capers drained
  • ½ teaspoon dried Italian seasoning
  • 4 sprigs fresh thyme
  • Pinch of red pepper flakes
  • Salt

Instructions

  • In a medium saucepan over medium heat, combine olive oil and onion. Cook until softened, 3–4 minutes.
  • Add anchovies, using a spoon to smooth them into a paste.
  • Add garlic and sauté 30 seconds.
  • Add tomatoes with juices and break them into pieces.
  • Add Kalamata olives, capers, herbs, and red pepper flakes. Simmer 30 minutes, stirring occasionally. Season to taste with salt.