Yields 10 Portions


2T Olive Oil

8c Tomato

1ea Onion, minced

1ea Anchovy

2T Brown sugar

.5c Red wine

1oz Dry basil (Double if using fresh)

5ea clove garlic, grated


  1. Sweat onion, anchovy and sugar in oil until soft.
  2. Deglaze with red wine, cook out all alcohol. The sharp, stinging aroma will dissipate.
  3. Add tomato and simmer for 45 minutes stirring often to prevent burning.
  4. Finish sauce with basil and grated garlic. Cook for another 15 minutes.
  5. Season sauce with salt and pepper to taste and serve. Can be stored for a week or frozen indefinitely.