An unusual mix of ingredients comes together to make one of my new favorite recipes … let’s make Jammy Tomato Sauce.
Truth be told, I wasn’t looking for another recipe for tomato sauce, because I have several I rely on already, and really, how many recipes for the same thing do I need?
Apparently just one more.
The word “jammy” in the title intrigued me, followed by a few of the ingredients, namely anchovies and the balsamic vinegar reduction.
I modified the ingredients slightly, as one does, and put the pot on the stove on a recent Sunday afternoon. After about an hour, I snuck a taste. Mmmm. And several hours later, I couldn’t stop eating it straight up from the pan.
Just typing these words about it is making my mouth water all over again.
Anchovy haters, don’t be alarmed, I’m right there with you. Can’t stand them either. But I’ve also cooked with them often enough to know that they melt when heated, and truly impart a little bit of magic in the finished dish. (Great dishes with anchovies where you’re none the wiser: Pan Seared Steak with Anchovies and Lime, Linguine with Green Olive Sauce and Zesty Breadcrumbs, Roasted Cauliflower Spread, and Panzanella to name a few)
The sauce is thick and rich with a hint of a seafood taste as the finish. Although the original author suggests thinning the sauce for a few uses, I didn’t.
I served it with homemade meatballs.
With ravioli.
Slathered onto grilled sourdough bread.
And topping homemade pizzas.
All the things. It’s seriously that good.
Make it and come on back and let me know how much you loved it.
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