This recipe balances the sweetness of the tomatoes with olives and capers. Serve on pasta or pizza.
Heat 3 T. olive oil in a cast iron skillet or heavy-bottom pot.
Add 1 diced yellow onion, about 1 C. Saute until it is translucent.
Add 1 pound diced San Marzano tomatoes and sprinkle with 1 t. salt. Raise the heat to high. The tomatoes should begin to bubble.
Once the tomatoes have released their liquid, lower the heat to medium. Mince 2-3 cloves of garlic and add to the sauce.
Chop 1/2 C. kalamata or other brined olives along with 1 T. of the brine. Add to the pan or pot.
Add 1 T. chopped preserved anchovies, fish sauce or vegan fish sauce.
Continue to cook the sauce until it reduces by about half — about 35-45 minutes.