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| 3 | each | anchovy fillets | chopped |
| 2 | tablespoons | olive oil | |
| 4 | cans | italian plum (roma) tomatoes | peeled, (28 ounce cans) |
| 2 | tablespoons | basil | fresh |
| 2 | tablespoons | oregano | fresh |
| 1 | large | garlic | head |
| 2 | tablespoons | capers | drained |
| 1/2 | cup | kalamata olives | pitted and halved |
| 1 | x | parmesan, parmigiano-reggiano cheese, grated | grated |
Heat olive oil in large Dutch oven.
Add anchovies and stir together until oil and anchovies make a paste.
Add the tomatoes, liquid and all.
Break up the tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic.
Cook for 6 to 8 hours, adding a little water as needed.
The sauce will become a dark, rich red.
In the last half hour, add the remaining garlic, olives and capers.
Cook for a few minutes to blend the flavors.
Serve over pasta and pass grated Parmesan.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The directions say, add water to cover. That is, add enough water to to just cover the ingredients in the pot. Flavor enhancer can be left out (or add your own flavor, eg. garlic, salt, etc.) it is was found in supermarkets years ago under various brand names. Usually it was a mixture of various things, mostly salt. eg. soy sauce could be called a "flavor" enchancer.
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