Astrocloud

Need: Blender, Large pot, stove, assorted wooden spoons etc.


2 large Cans (28 Oz) Peeled Tomatoes
1 tin Anchovies
1 small jar (6 oz) marinated Artichoke Hearts
2 Cloves Garlic minced
1 Can (6 oz) Black Olives sliced
1 Can (8 oz) marinated Mushrooms
4 Tablespoons Basil Leaves
2 Tablespoons oregano
4 large Bay Leaves
1 Tablespoon Black Pepper
1 Tablespoon Celery Salt
1/4 Halbanero pepper or 1/2 teaspoon chili powder (optional)


Empty the contents of the anchovie tin and the artichoke hearts into your blender. Puree and push chunks down with wooden spoon... Puree again until contents are thoroughly mixed. Add a quarter of the can of mushrooms and half the can of black olives. Puree until smooth and pour into pot.

Open the can of tomatoes and puree in blender. Pour into pot with the anchovie and artichoke "paste". Repeat with next can of tomatoes. Put on low and stir sauce well.

Stir in Garlic, oregano, black pepper, celery salt, the remaining sliced black olives and the remaining mushrooms. Add the chili powder or the crushed halbanero to taste.

Add bay leaves and slowly bring sauce to boil. Stir frequently and cover pot. (Covering pot prevents the sauce from splattering everywhere!)

The sauce is ready when it is at a steady boil. (estimate: 10 minutes) Do not forget to stir.


Enjoy.

Average-Joe

Seems like it will be a smooth, rich, spicy, tart delight on top of pasta. I will give it a try. Thanks.