1 T. butter
2 T. olive oil
2 garlic cloves, chopped
3 flat anchovy fillets, chopped
2 T. tomato paste
2- 30 oz. cans Italian whole
tomatoes in puree
1 cup water
2 T. chopped fresh parsley
2 T. chopped fresh oregano or
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
----------------------------
In a non-reactive large saucepan,
melt butter with olive oil over
medium heat. Stir in garlic and
cook 1 minute, being careful not
to burn. Stir in anchovy until
dissolved, 1-2 minutes. Add
tomato paste and stir to heat.
Stir in tomatoes with puree,
water, parsley, oregano, salt,
and pepper. Bring to a boil,
reduce heat to low, and simmer
uncovered 30 minutes.