Oregano Tomato Sauce
YIELD
~500-600ML
PREP TIME
00:30
COOKING TIME
00:30
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.
