Some recipes are surprisingly complex. Making pizza sauce is not difficult, but it’s not often there are ingredients that aren’t commonly present in pizza sauce. This is one of those examples. Look at this anchovy and tomato pizza sauce!
What makes this sauce stand out from the others is not only that it’s quick to make, but also that it uses anchovies as an ingredient, and it’s not optional. Are you reluctant to using anchovies? Don’t worry! Thanks to the combination of ingredients, you will notice an unusual flavor but it won’t be like what you expect. There are some complex tones into this sauce!
Give it a try if you’d like to make a sauce that’s not commonly seen. It’ll be fun!
Anchovy and Tomato Pizza Sauce
- Food processor / Blender
- 1 – 2 tomatoes
- 1 1/2 cups tomato paste
- 1 anchovy finely chopped
- 1 garlic clove minced
- 2 tbsp red wine preferably dry
- Turn the fresh tomatoes into a pulp with the food processor. Once that's done, pour them into a large saucepan
- Add the tomato paste, the garlic, and the red wine into the saucepan. Let it simmer for three minutes, and use a wooden spoon to stir the sauce constantly.
- Add the chopped anchovy, and continue stirring the sauce. The anchovy must blend into the sauce, without any visible bits. Let the sauce simmer with a low fire for ten minutes.
- Stir the sauce one last time with the wooden spoon, and taste. If it's too acidic, use sugar to balance it, but remember the sugar shouldn't be used to mask any other flavors. This is only to balance the acidity. The end result should be a thick sauce with a bold flavor. Let simmer for longer if the sauce is too watery.