Fiery tomato sauce with anchovy fillets

Ingredients for 3 servings:

• 650 g tomatoes (preferably plum tomatoes)
• 1 large onion(s)
• 1 clove(s) garlic
• 1 chili pepper(s)
• 2 tbsp olive oil
• 1 shot of red wine
• 6 anchovy fillets
• Salt
• Pepper, from the mill
• 1 pinch(s) of sugar
• 8 basil leaves

Instructions

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

goes wonderfully with pasta

Make a cross-shaped cut in the tomatoes, briefly dip them in boiling water, and peel them. Then dice them finely. Peel and finely dice the onion and garlic. Trim and finely dice the chili pepper. Heat the fat in a pan. Gently fry the onion, garlic, and chili. Deglaze with red wine, reduce, and then add the diced tomatoes. Season with salt, pepper, and sugar. Simmer gently until the liquid has evaporated. Cut the anchovy fillets into small pieces and stir in. Season again to taste, adding another splash of red wine if desired. Finely chop the basil and stir in at the end. Goes best with pasta. Garnish with basil and anchovy fillet. This sauce is also suitable for vegetarians without the anchovy fillets.