Mediterranean Tomato Sauce, adapted
1/2 c extra virgin olive oil
1 2oz can anchovies in oil
4 cloves garlic
2 28oz cans San Marzano tomatoes
3 T capers in salt, rinsed
1/2 c pitted Kalamata olives
ground black pepper
1) Combine EVOO, anchovies and all their oil, and garlic in a ceramic-coated dutch oven, mash gently and saute over medium heat a couple of minutes. To speed this up I just throw it all in the food processor first to chop it up, then add it to the dutch oven.
2) Add the tomatoes and crush, then add the capers and olives, bring up to heat, then simmer on low covered about an hour, stirring frequently.
3) Before using or storing, grind over some black pepper to taste.
4) Rosso and Lukins use only 35oz of tomatoes but triple the olives, 1.5 c.
We use this on Rosso and Lukins' Mediterranean Hero sandwich from the same cookbook, which is, in my opinion, absolutely fabulous, but is sort of a cheater's Pan Bagnat. We stir together canned atlantic salmon, chopped tomato, and red onion, and place this mixture in a hollowed-out side of an oiled french baguette cut lengthwise (stale is best). You top that with this sauce, then top that with sliced hard-boiled eggs and the other half of the baguette. Then we toast it in the oven at 350F for 15 minutes or so. Before serving we add romaine lettuce, and even avocado. The thing is glorious warm, room temperature, or cold. But this might be more glorious:
