Brezziano tomato sauce

Ingredients for 4 servings:

• 2 small shallots, chopped
• 2 tbsp Italian herbs
• n. B. Garlic, approx. 4 – 5 cloves
• e.g. olive oil
• a little red wine, optional
• 500 g tomato(s), sweet, or diced peeled tomatoes
• ½ stock cube
• ½ can of anchovy fillet(s), salted (approx. 5 pieces) or anchovy paste from a tube
• 6 green olives
• 2 tsp capers
• n. B. Salt and pepper, black, from the mill
• 1 tsp sugar, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mediterranean sauce for pasta or roasted meat

Preparation is incredibly simple: Sauté the chopped shallots with the herb mixture and the crushed garlic (amount to taste, but 4-5 large cloves are fine) in olive oil, taking care not to let the shallots brown. Stir constantly. As soon as the shallots become mushy, deglaze with a very small amount of red wine (not necessary). Add the diced tomatoes (then add 100 ml of water) or the pelati. Stir, add the stock cube, and bring to a boil. Season with pepper, salt if desired, and sugar (1 tsp). Meanwhile, finely chop the capers and anchovies (rinsed with warm water). Chop the olives too, but not too finely, leaving them with enough body. Tip: I like to use the ones stuffed with almonds. The almonds can also be chopped into slivers, of course. Alternatively, you can also use pine nuts, if you have them. Now add all ingredients to the sauce and simmer for half an hour at low heat. Stir occasionally to prevent burning. Finally, season to taste. This makes a great sauce for pasta or fried fish, meat, or simply a tasty accompaniment to ratatouille. I would add a dash of Tabasco or Harrisa for that. While eating, you’ll be reminded of a small Mediterranean town.