Anchovy Sauce

1. 1

   Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color.

2. 2

   Add the anchovies and stir; cook for a minute over low heat.

3. 3

   Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half.

4. 4

   Add the tomato and cook until the sauce separates, about 10 minutes.

5. 5

   Season, place in a bowl, and whisk with a fork for a minute or so.

6. 6

   Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.