Sunday, 15 February 2015

Anchovy Tuna Pasta Sauce

Don't let the long ingredient list scare you away, this recipe is quite easy to put together and tastes great!

1 pound plum tomatoes
1 (180 gram) GF can tuna, drained
12 salted, oil packed anchovy fillets
2 tablespoons oil from the jar/can of anchovy fillets
1/2 cup fine diced onion
1/2 cup fine diced celery
1/2 cup fine diced bell pepper
1/2 cup fine diced carrot
4 cloves garlic, minced
1/4 cup vodka
1/4 cup pickled capers
1/4 cup GF tomato paste
2 tablespoons pickled caper juice
1 teaspoon Tabasco sauce
1 teaspoon sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon hot pepper flakes
1 1/2 cups GF tomato clam cocktail

Slice the tomatoes in half and place on a rimmed baking sheet, sliced side down and broil them for 10 to 12 minutes until skin is darkened and loosened.
Remove from oven, allow to cool, remove and discard the skins and mash the tomatoes to break them apart; set aside.
Pour the anchovy oil and anchovy fillets in a heavy bottomed pot and bring to medium-high heat; mash the anchovy fillets with the back of a wooden spoon.
Add the diced onion, celery, bell pepper, carrot and garlic; cook until onion is translucent and veggies are tender but crisp; add the vodka and continue to cook until the vodka is evaporated and vegetables just start to stick.
Add the capers, tomato paste and caper juices, tabasco sauce, sugar and herbs and stir to combine.
Stir in the mashed tomatoes, tomato clam cocktail and tuna and cook until slightly boiling, reduce heat and simmer for a couple of hours.
Serve over your favourite pasta noodles.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.  

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