Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Garlic, chopped
- 1/4 cup Yellow Onion, chopped
- 1 tsp Cento Anchovy Paste in a Tube
- 1/4 cup Fresh Parsley, chopped
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1/2 cup Brown Sugar
- 1 cup Cento Aged Balsamic Vinegar of Modena
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Mustard
- 1 tsp Worcestershire Sauce
- 1/2 tsp Cento Extra Hot Calabrese Peperoncino
Directions
Heat oil in a medium stock pot over medium-high heat, sauté garlic and onions for approximately 3 minutes. Add anchovy paste and parsley, sauté for 1 minute. Add tomatoes, brown sugar and vinegar, bringing to a boil and then lowering to a simmer for 20 minutes. Remove from heat and place contents into a blender with salt, mustard, Worcestershire and pepperoncino. Blend until smooth. Yields 2 ½ cups of sauce.
