As author Phyllis Grant writes, "This is not an ordinary, pour-from-the-jar sauce. This is a far more versatile, concentrated sauce base that I love to use in a zillion applications." The tomatoes are cooked down for several hours, resulting in a jam-like consistency. This is especially satisfying to make in winter, when good tomatoes are hard to find. GET THE RECIPE ►►https://f52.co/2SkkrKh

INGREDIENTS
2 28-ounce cans of diced or crushed tomatoes, preferably San Marzano, with their juices
1/2 cup red wine
5 oil-packed anchovy fillets
3 cloves garlic, peeled and microplaned
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic reduction, homemade (instructions to follow) or store-bought aged and thick balsamic
1 tablespoon packed light or dark brown sugar
1 teaspoon lemon zest
2 teaspoons sherry or white wine vinegar
3 sprigs thyme
1 teaspoon salt
A few turns of black pepper
Pinch of red pepper flakes

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