Ingredients
- 1 pound plum tomatoes
- 1 can (180 gram) tuna (drained)
- 12 anchovy fillets (salted, oil packed)
- 2 tablespoons oil (from the jar/can of anchovy fillets)
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced bell pepper
- 1/2 cup finely diced carrot
- 4 cloves garlic, minced
- 1/4 cup vodka
- 1/4 cup capers (pickled)
- 1/4 cup tomato paste
- 2 tablespoons caper juice (pickled)
- 1 teaspoon hot sauce (Tabasco sauce)
- 1 teaspoon granulated sugar
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon hot pepper flakes
- 1 1/2 cups tomato juice (tomato clam cocktail)
How to Make
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Step 1: 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.
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Step 2: Remove from oven, allow to cool, remove and discard the skins and mash the tomatoes to break them apart; set aside.
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Step 3: 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.
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Step 4: 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.
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Step 5: Add the capers, tomato paste and caper juices, tabasco sauce, sugar and herbs and stir to combine.
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Step 6: Stir in the mashed tomatoes, tomato clam cocktail and tuna and cook until slightly boiling, reduce heat and simmer for a couple of hours.
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Step 7: Serve over your favourite pasta noodles.
We hope you enjoy this recipe!
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