By Freda Rumford from the May 2011 Edition
2 tbsps Olive Oil
1 large Onion (chopped)
6 – 8 Tomatoes (quartered)
4 cloves Garlic (chopped)
4 Anchovies (1/2 can) or ½ tube Anchovy paste (not available in Manzanillo)
1 Bay Leaf
6 – 8 oz. tomato sauce (small can or ½ large can) Add more tomato sauce if required – to make 3 cups of sauce.
Capers Black olives vinegar
Heat olive oil in pan then add onions and cook until softened. Add the other ingredients (except capers, olives & vinegar) in order and simmer, slowly bubbling, for about 20 minutes. Remove bay leaf. Adjust flavorings as necessary. The sauce should be moveable but not too runny when hot
Turn heat down to simmer and add last three sauce ingredients, stir and serve hot over pasta, meat or fish.