Jammy Tomato-Anchovy Sauce from Phyllis Grant

food52.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 28-ounce cans of diced or crushed tomatoes, preferably San Marzano, with their juices

½ cup red wine

5 oil-packed anchovy fillets

3 cloves garlic, peeled and microplaned

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic reduction, homemade (instructions to follow) or store-bought aged and thick balsamic

1 tablespoon packed light or dark brown sugar

1 teaspoon lemon zest

2 teaspoons sherry or white wine vinegar

3 sprigs thyme

1 teaspoon salt

A few turns of black pepper

Pinch of red pepper flakes

Directions at food52.com

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