This is the most flavourful quick tomato sauce you’ll ever make. Anchovy paste and sun-dried tomatoes help amp up the flavour.
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) coarsely chopped garlic
¾ cup (175 mL) finely chopped sun-dried tomatoes 2 tbsp (30 mL) tomato paste
2 cans (796 mL each) diced tomatoes
1 tsp (5 mL) salt
2 tsp (10 mL) sugar
1 tsp (5 mL) anchovy paste (optional)
1 cup (250 mL) water
1 In a large saucepan (it needs to be large to fit the meatballs), heat oil over medium and cook garlic for 1 minute until fragrant. Add sun-dried tomatoes and cook 1 minute longer.
2 Add tomato paste, cook for 2 minutes, breaking it up and allowing it to soften.
3 Add tomatoes, salt, sugar and anchovy paste. Add 1 cup (250 mL) water. Bring to a boil, cover, lower heat and simmer for 25 minutes, or until sun-dried tomatoes are tender.
4 Remove sauce from heat and carefully purée with a hand blender until smooth. Makes 4 cups (1 L)