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Oregano Tomato Sauce

 



Ingredients: 4 large cloves of garlic crushed, 4 Tbsp of olive oil, 4 anchovy fillets, 2 x 400g cans of Italian tomatoes, 1 Tbsp of freshly chopped oregano, ½ cup of dry white wine, salt and pepper to taste.

Method: Sauté the garlic in oil, add the anchovies and cook for 2-3 minutes ensuring you break up the anchovies into a paste. Add the tomatoes and break them into a smooth consistency, add the oregano and wine. Simmer for 20 minutes uncovered, season to taste. You should have a beautiful thick sauce that can be tossed through pasta or spread on pizza.

 

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