INGREDIENTS

INSTRUCTIONS

GARNISH
Heat olive oil in large Dutch oven.  Add anchovies and stir together until
oil and anchovies make a paste. Add the tomatoes, liquid and all. Break up
the tomatoes and cook for 2 hours, then add the basil, oregano and half the
garlic.  Cook for 6 to 8 hours, adding a little water as needed. The sauce
will become a dark, rich red. In the last half hour, add the remaining
garlic, olives and capers.  Cook for a few minutes to blend the flavors.
Serve over pasta and pass grated Parmesan.
The editors wrote: "Anchovies, capers, olives and garlic result in a
mysterious and wholly Italian taste experience that even anchovy haters
tend to like. This recipe was...the best of several on this theme. We would
only suggest the possibility of adding the fresh herbs later in the cooking
process."
Recipe from Ellen Boehm Smith of San Jose, CA in "Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No.
2.  Pg. 78. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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