1. Combine the onions, garlic, anchovies and sun-dried tomatoes in a large saucepan or dutch oven. Add enough water to just cover. Bring to a boil and stir in the bail. 2. Cover and simmer for 3 hours. Check water periodically and add if necessary. At the end of the 3 hours you should be left with very little water, but don't try to cook it dry. That's not the intention. It also will smell like nothing at this stage. You'll think you've done something wrong. But you haven't. 3. Add the tomato paste. Mix well. Then add the tomato sauce, oregano and pepper. Taste and then adjust the salt. 4. Bring to a simmer and cook, uncovered, until the sauce reduces down to your desired consistency. As it cooks the acid in the tomatoes will break down the structure of the onions. Therefore, longer cooking means smoother sauce. It will never be completely smooth. Use a blender for that. 5. Stir in the chopped black olives and capers, if using, and heat through. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
