Puttanesca Pasta Sauce

Greek Orthodox Christian Yiayia who gardens, raises chickens, knits, crochets, spins & dyes yarn and enjoys cooking for a keto lifestyle.

1 tablespoon olive oil

¼ cup minced garlic (about 24 cloves)

1 2 ounce can oil-packed flat anchovy fillets, drained and chopped, or 2 tablespoons anchovy paste

2 to 3 teaspoon crushed red pepper

12 pound ripe tomatoes, peeled*

1 cup dried tomatoes (not oil-packed), snipped

3 tablespoon packed brown sugar

2 tablespoon kosher salt or 4 teaspoons regular salt

1 tablespoon balsamic vinegar

3 cup pitted kalamata olives, cut into slivers

1 cup snipped fresh oregano

2 3.5 ounce jars (¾ cup total) capers, rinsed and drained

1 tablespoon finely shredded lemon peel

7 tablespoon lemon juice

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