Anchovy Sauce

Name: Anchovy Sauce
Ingredients: 1 tablespoon minced garlic; 1 tablespoon extra virgin olive oil, or more if youre 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 freshly ground black pepper to taste

6 ingredients

6 steps

Ingredients

1 tablespoon minced garlic
1 tablespoon extra virgin olive oil, or more if youre 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 freshly ground black pepper to taste

Directions

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.
2

Add the anchovies and stir; cook for a minute over low heat.
3

Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half.
4

Add the tomato and cook until the sauce separates, about 10 minutes.
5

Season, place in a bowl, and whisk with a fork for a minute or so.
6

Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.