Makes 4 1/2 Cups
- Two 28- ounce cans plum tomatoes, preferably imported from Italy
- 2/3 cup olive oil
- 1 tablespoon thinly sliced garlic
- 1 ¼ cups capers, preferably salt- cured rather than packed in vinegar
- 15 pitted black California olives, sliced
- 5 whole anchovies
- Salt and freshly ground pepper to taste
In a large bowl, crush the tomatoes with your hands. In a large saucepan, heat the oil over medium-high heat. Add the garlic. Cook until lightly browned, about 4 to 5 minutes. Rinse the salt off the capers and add them to the pan. Add the olives and anchovies and cook until the anchovies ‘’melt’’ about 5 minutes.
Add the tomatoes and reduce the heat to simmer. Cook, stirring ocassionally, about 1 ½ hours. Add salt and pepper to taste. The sauce can be kept in the refrigerator up to 5 days, or frozen for several months.
** Tip **: Salsa Monachina is akin to a puttanesca sauce – packed with the piquant flavors of the Mediterranean. Serve tossed with spaghetti or linguine