• 2 large cans crushed tomato
• 1 medium onion chopped
• 1 cup kalamata olives, chopped
• 1/4 cup capers
• 1 tsp. anchovy paste
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 cup red wine

1. Heat a little olive oil in a large sauce pot.
2. Cook onion and garlic for 3 minutes.
3. Add tomato, capers, anchovy paste, salt and pepper and stir.
4. add red wine and stir, bring to a boil.
5. Reduce heat and simmer for 20 minutes.

Use this super fast and easy sauce over pasta, or to add to my Pureed Vegetable Soup.