As author Phyllis Grant writes, "This is not an ordinary, pour-from-the-jar sauce. This is a far more versatile, concentrated sauce base that I love to use in a zillion applications." The tomatoes are cooked down for several hours, resulting in a jam-like consistency. This is especially satisfying to make in winter, when good tomatoes are hard to find. GET THE RECIPE ►►https://f52.co/2SkkrKhINGREDIENTS2 28-ounce cans of diced or crushed tomatoes, preferably San Marzano, with their juices1/2 cup red wine5 oil-packed anchovy fillets3 cloves garlic, peeled and microplaned3 tablespoons extra-virgin olive oil2 tablespoons balsamic reduction, homemade (instructions to follow) or store-bought aged and thick balsamic1 tablespoon packed light or dark brown sugar1 teaspoon lemon zest2 teaspoons sherry or white wine vinegar3 sprigs thyme1 teaspoon saltA few turns of black pepperPinch of red pepper flakesSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.