Ingredients
1 jar of home made passata, or 1x can of Polpa tomatoes
2 garlic cloves, crushed
1 1/2 anchovy fillets, chopped finely
1 1/2 tablespoons red wine vinegar
1/2 dozen basil leaves, sliced
2-3 tablespoons of olive oil (depending on thickness of tomatoes)
Sprinkle chilli flakes (optional)
Salt and pepper, to taste
Method
Heat up a large saucepan, add a teaspoon of oil and fry off the anchovies and garlic until fragrant on a medium heat. Just a note on this, the anchovies almost dissolve releasing their glutamates for the umami flavour - there is no fishy taste! Deglaze the pan with the red wine, letting some of the vinegar burn off (don't breathe in the fumes!) then turn the heat down to low.
Add the tomato, olive oil and chilli then season with copius amounts of salt and pepper. Have a quick taste, if it's too rich add more olive oil, if it's too salty add a pinch of raw sugar, if its too bland add some more salt and consider adding a bit of oil from the anchovy jar.
Finally, add in basil and stir. Serve shortly after.
Serves 2.