Ingredients
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2 tablespoons olive oil
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2 anchovy fillets
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3 cloves garlic, minced
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2 tablespoons finely chopped fresh oregano leaves
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1 (28 ounce) can whole peeled tomatoes (preferably San Marzano), crushed
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½ teaspoon red pepper flakes
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½ teaspoon dried oregano
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½ teaspoon white sugar
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1 pinch freshly ground black pepper
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salt to taste
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1 pinch baking soda
Directions
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Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
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Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.
Chef John
Cook’s Note
I think San Marzano tomatoes from Italy are the world's best tomatoes for sauce.
The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.
Nutrition Facts (per serving)
54 | Calories |
4g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 54 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 194mg | 8% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 1g | 2% |
Vitamin C 10mg | 12% |
Calcium 42mg | 3% |
Iron 1mg | 6% |
Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.