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Anchovy Sauce

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Makes about 1/2 cup 1x

Time 30 minutes

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Ingredients

  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil, or more if you’re using salt-cured anchovies
  • 6 or 8 anchovy fillets, minced, oil reserved
  • 1/4 cup mild vinegar, such as white wine or rice
  • 1 tomato (drained canned is fine), chopped
  • Salt and pepper to taste

Instructions

1. Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.

2. Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Sprinkle with salt and pepper, transfer to a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

— Recipe from The Best Recipes in the World