Ingredients

• 2 tablespoons olive oil
• 2 anchovys fillets
• 3 cloves garlic , minced
• 2 tablespoons finely chopped fresh oregano leaves
• 1 , 28 ounce
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons dried oregano
• 0.5 teaspoons white sugar
• 1 pinch freshly ground black pepper
• salt to taste
• 1 pinch baking soda

Instructions

1. 1 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
2. 2 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.

Nutrition per serving