5.0 – 2 reviews • Roasting
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
20 min |
| Yield: |
7 cups |
Ingredients
- 15 cloves garlic, peeled and crushed
- 6 oil-packed anchovy fillets
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Two 28-ounce cans whole peeled tomatoes, with their juices
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
Nutrition Facts
| Serving Size |
1 of 14 servings |
| Calories |
61 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
2 g |
| Cholesterol |
1 mg |
| Sodium |
284 mg |