You guys. Let me let you in on a little secret here. This sauce? Well, it’s killer for a lot of reasons. Let’s do a list, shall we? It’s been awhile since we’ve done a list.
- It will stay fresh for 4 days in the fridge. So it’s Thursday, right? You can make this today for company on Sunday. Toss with some fresh pasta and voila you’ve got yourself one chic dinner party entree.
- It’s just delicious. Best marinara sauce I’ve ever had, hands down.
- It’s pretty. Like so pretty you can bring out your inner Pinterest goddess on this one.
- Your home will smell amazing for two days. The day you make it and the day you warm it up and serve it.
- You can store it in a super cute jar which, let’s be honest, is just fun.
- Every time you open your fridge you will feel less stressed because there it is just waiting patiently to be used.
- Every time you open your fridge you will feel like a rockstar because hello! you are so organized you are ready for a meal days in advance.
- But hey – it’s easy! So, if you decide to make it the day of company it won’t stress you out.
- It stretches. Make a big batch for you and share some with a friend. You’re so nice.
- Don’t count on leftovers after a dinner party but I’ve always taken that as a great sign. Even the Italian stallion wolfed it down.
P.S. Thank you, Tia and Mark, for joining us! Awesome salad.
- 2 28-oz. cans whole peeled tomatoes
- 16 garlic cloves, peeled, crushed
- 3 anchovy fillets packed in oil
- 1 stick unsalted butter, cut into small pieces
- 1 teaspoon crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- handful fresh chives
- handful fresh thyme
- handful fresh oregano
- splash of good red wine
- Finely grated Parmesan (for serving)
- Preheat oven to 425°.
- Combine tomatoes (crushing them with your hands – so fun!), garlic, anchovies, butter, and red pepper flakes in a 13×9” baking dish or large pot; season with salt and black pepper.
- Roast (lid on), tossing halfway through, until garlic is very soft and mixture is jammy, roughly 1.5 hours or so.
- When I tossed it halfway I was careful not to disturb the herbs too much.
- Remove herbs. Using a potato masher or fork, mash to break up garlic and tomatoes to create your sauce.
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This might be a dumb question but, the anchovies… do they make it fishy or anything? Will my guests know they’re in there?
Sarah, not dumb at all! I had the same worry and the answer? Your guests will never know. Think of it as a secret ingredient.
Ha….Italian Stallion….he also likes to be called the Champ. I think he understands that I agree with that statement with my constant eyerolling.
Sauce was a huge hit!! Thanks again for a great evening!
Tia @ Gilded TBags recently posted…Technologic
I’m dying over the butter. How could anything with that much butter and garlic not be amazing?? Such a creative sauce and I love how you stored it in the jar!
Christine recently posted…wwww 11.06.13
I mean, it might not be the healthiest but you run! It’s fine 🙂
I love adding anchovy to my pasta sauces – I can’t stand the whole ones, so I use anchovy paste – so good!
Biz recently posted…Temporary Insanity
So good, perfect with plain noodles. No meat needed!