Fresh Tomato Sauce Puttanesca | The Jewish Week | Food & Wine

Fresh Tomato Sauce Puttanesca

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Servings & Times
  • Makes about 3-1/2 cups
Active Time:
  • 30 min
Total Time:
  • 1 hr

16-18 plum tomatoes or 8 large tomatoes

3 tablespoons olive oil

1 medium onion, chopped

1 large clove garlic, chopped

3-4 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon crushed red pepper

salt and freshly ground black pepper, to taste

3 tablespoons capers, rinsed and drained

3 dozen mixed pitted black and green imported olives, cut coarsely

8-10 anchovy filets, mashed, optional


To peel the tomatoes, heat a large pot of water. When it comes to a boil, add the tomatoes. Cook for 20 seconds. Drain the tomatoes under cold water. Pierce the tomato near the stem end with the tip of a sharp knife and pull back to remove the skin. Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes into small pieces and set aside. Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the tomatoes, basil, oregano, red pepper and salt and pepper to taste. Cook, over low-medium heat, stirring occasionally, for 10 minutes. Stir in the capers, olives and anchovies and cook for another 15-20 minutes or until it has reached the desired consistency.