2 clove garlic, minced
2 tbs olive oil
3 lb fresh tomatoes, chopped
1 tsp salt
1/2 tsp sugar
1/8 tsp red pepper
1 tube anchovy paste
1 can black olives, sliced
2 tbs parsley flakes
1 tsp oregano
1 tsp basil
In a Dutch oven, sauté garlic in olive oil for
30sec. Add tomatoes, salt, sugar, and red pepper.
Cook over medium high heat, crushing tomatoes with back of spoon. Stir
frequently about 15minutes, or until sauce thickens. Add rest of ingredients
and simmer another 15 minutes. Serve over pasta.
