Puttanesca Sauce

By debrcovey

Ingredients

• 2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:
• 1/4 cup of olive oil
• 4 garlic cloves, chopped
• 1-2 tablespoons anchovy paste or 4 anchovy filets (optional)
• 1 tablespoon Mediterranean Spice Mix (or a pinch of dried basil, oregano, sage, thyme, coriander, crushed red pepper flakes and rosemary)
• about 4 pounds fresh tomatoes, cored and rough chopped, saving all juices OR:
• 12 cups cherry or grape tomatoes
• 1/3 cup red wine vinegar
• 2 tablespoons honey
• 1/4 cup capers
• 1/2 cup olives, pitted
• salt and pepper to taste

Preparation

Step 1

Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy paste and spices and cook until softened, about 2 minutes. Add tomatoes with their juices, vinegar and honey. Cook for about 5 minutes then add capers and olives. Add up to 1 cup of water or less, if needed to loosen. Bring to a simmer and cook for about 15 minutes.