1 anchovy fillet
1 clove of garlic, finely chopped
1 large handful of basil, stalks and leaves separated and roughly chopped
2 tablespoons of dried oregano
4 x 400g of tinned plum tomatoes
extra virgin olive oil
1 tablespoon of red wine vinegar
Chop the garlic as finely as possibly, remove the leaves from the basil and roughly tear them up, take the green part of the Basil stalks and chop them up reasonably fine. Open the tins of plum tomatoes.
Heat a large saucepan and pour in roughly 2 tablespoons of oil, once this has heated add the anchovy and garlic, you want to stir fry these gently till the garlic starts to colour slightly and the anchovy starts to break up.
Next add the plum tomatoes, oregano, about half the basil leaves, all the chopped basil stalks and stir gently being careful not to break the tomatoes if at all possible. Put a lid on the saucepan and bring to a gentle boil and simmer for at least an hour stirring occasionally. I have let this sauce simmer gently for anything up to 3 hours depending on how much time I have on my hands, this makes the sauce a bit thicker and the flavours stronger.
At this point you can start to break up the tomatoes with a spoon or alternatively use a hand blender to blend it into a nice thick sauce.
Next add the remaining basil and taste the sauce. Then season with salt and pepper to taste, add a tablespoon of red wine vinegar, 2 tablespoons of extra virgin olive oil and stir them in well.
I’ve found from experience that the better the plum tomatoes the thicker the sauce, however if you find that your sauce is not as thick as you like it, simply simmer it for longer the next time you try.