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Ingredients
- 4 Tbsp. Extra virgin extra virgin olive oil
- 6 x Garlic cloves, baked and Pureed
- 2 can Italian peeled tomatoes (303 size)
- 1 can Tomato paste (6 ounce size)
- 1 sm Onion, finely minced
- 6 x Anchovy fillets
- 2 tsp Sweet basil
- 1/2 tsp Oregano
- 1 x Lemon peel strip
- 2 tsp Black pepper
Directions
- To bake garlic, first, cut the tops off the garlic heads and place them into a shallow baking pan with the cut sides up. (I normally bake several heads at once, they do not last long around here!) Then pour extra virgin olive oil over the garlic, cover the pan with aluminum foil, and bake at 400 degrees for 1 hour. When the heads are cooked (they will become soft and mellow), set them aside and let them cold to room temperature.
- Puree 6 cloves of garlic and the anchovies together. In a 5-qt Dutch oven, heat the extra virgin olive oil and gently blend in the pureed garlic till smooth. Then add in both the peeled tomatoes and the tomato paste, along with the onions, and cook over medium heat till the mix begins to reduce and thicken.
- Now, add in the sweet basil, oregano, and lemon peel and stir everything together well. Then cover the pot, reduce the heat to low, and simmer for about 45 min.
- At this point, add in the black pepper and season the sauce with salt to taste (it may not need any, depending upon the saltiness of the anchovies).
- Then cover and simmer for another 15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 742 | |
| Calories from Fat 491 | 66% |
| Total Fat 55.63g | 70% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1895mg | 79% |
| Potassium 2658mg | 76% |
| Total Carbs 61.48g | 16% |
| Dietary Fiber 13.5g | 45% |
| Sugars 32.63g | 22% |
| Protein 12.55g | 20% |
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