I know that this is a bold statement but, this is the best tomato sauces that I have ever made! This tomato sauce is incredibly easy to make and it only takes 6 ingredients to give it a incredible depth of flavor.  If you do not like garlic, then this recipe is not for you or if you want to try the recipe you can scale down on some of the garlic cloves.  The anchovy fillets are something new for me, but they melt into the sauce and give it a special something.

Ingredients

1 28oz can whole peeled San Marzano tomatoes

8 garlic cloves

2 anchovy fillets or 1 tbs. anchovy paste

1/4 cup butter, diced into cubes

1 tsp. crushed red chili flakes

1/2 tsp. dried oregano

Kosher salt and pepper

Recipe

Preheat your oven to 425 degrees.  Combine the canned tomatoes (crushing them with your hands), garlic, butter, anchovies and crushed red chili flakes into an oven proof pan.  If you are using anchovy paste, I recommend combining all the ingredients in the pan and then squeezing the paste to the top of the sauce.  Place the pan into the oven and let cook for 20 minutes.  After 20 minutes, take the pan out of the oven and stir the sauce.  Put the pan back into the oven for another 20 minutes until a lot of the liquid has been evaporated.  Take the pan out of the oven and use a potato masher to break up the large chunks of tomatoes and garlic.

I served this sauce with angel hair pasta and lots of parmesan cheese.

I hope you enjoy this dish as much as I did!