Phyllis Grant's Jammy Tomato Anchovy Sauce | Genius Recipes
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- Опубликовано: 6 сен 2024
- 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 ►►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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Made this for Valentines Day. My wife saw the anchovies on the counter and immediately objected. Three hours later she was on her second bowl of it. Great success!
😂Thanks for sharing -- glad you and your wife enjoyed!
I really appreciate your sharing this recipe and giving a shout out to Phyllis Grant! I have loved her work for years and was excited to see that she has a book out. I ordered it right away and gifted one to my mother who lives on the opposite coast (I'm in New York and she is in Oregon). We cooked this recipe over face time and had a lovely meal while physically distanced. My mother is 80 and has been stuck at home for months. She loves to cook and eat well and this was just what she needed to distract her from her boredom and loneliness. Plus, this sauce is divine! We put it over pasta for our meal "together" and then I had it again today for lunch on garlic toast with an egg and some wilted escarole. Thank you so much!
Jammy, tomatoes, anchovies, vinegary, lemon zest, garlic, oh yeah! You know your way around a good recipe, and your presentations are like a breathe of fresh air. Thank you!
Will have to try this. Made Alison Romans shallots/anchovy/tomato sauces and it was fantastic. Can’t wait to try this variation.
Did you try it? How were they similar/different?
Writing for 30 minutes, then taking a break to stir tomato sauce, rinse and repeat - the literal pomodoro technique!
Productivity-geeks will get this!
Delicious looking recipe, so wholesome! This channel is so freaking tranquil, makes me calm down just like a Bob Ross episode
This whole Genius Recipes video library is like Xanax for me.
My father in law is Sicilian American, and he is going to love this sauce. I can't wait to make it for him. I love this RUclips channel! So calm. Thanks for the wonderful ideas, recipes, and excellent presentation 😉
Made this and just SWOOOOONED over how lip smacking good it came out. Fabulous!
So glad you enjoyed, Adam!
Can't wait to make this, I LURVE anchovies!!!
Holding the micro plane upside down for the lemon zest is genius!!
I made this recipe kinda. After watching this video I had to try it. Instead of anchovies I used anchovies paste and less salt. Instead of brown sugar I used a table spoon of molasses. No Thyme. Everyone else I followed exactly to the recipe. Came out amazing and it does make a a lot I would saw enough for 2 boxes of 1LB pasta. Thank You for posting this video. 😋
We made this sauce and it was delicious and sweet, and savory, and and and. Thanks for the idea and love the interaction between you and the author. Such an intimate way to present cook book content.
This looks really good! I also love the video conversations and explanations of the book. Awesome stuff!
I love this recipe, great video! Thanks
OMG. I have missed you Genius recipes. The best host eva!
ANCHOVIES !!!!! Hell yeah
I very much enjoy the recipes you curate.This tomato sauce looks amazing. I am currently working and reworking the Sunset Magazine orange cake you made to experiment with boiling the oranges to see if I can reduce the bitterness a tad--and will probably brush it with orange infused homemade orange syrup for a little more moistness.
Phyllis Grant, What Country did this dish originate from ??? I'm Italian, we never made a sauce like this. Yes spaghetti & anchovies but with garlic, olive oil, maybe basil or parsley of course red pepper flakes, black pepper. Salt usually isn't needed bc anchovies r very salty . This doesn't look remotely near anything we make Italian :/ but looks good :) please reply.....thank U !
That tiny bottle of olive oil will go in 1 week in my house.
Awesome!
Mine came out toooo balsamicy🤪...... I reduced 8T like she said and it was somewhere between heaven and hell on earth.
My pot is on the stove. Simmering away. One question though: you let it simmer WITHOUT a pot lid on top, right?
Who makes that cute white pan? Feel like it would be perfect for my Turkish coffees.
John Roberts it’s available on Food52 food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan . It’s currently sold out but you can sign up for an alert to let you know when it’s back in stock! Thanks for watching
@Vincenzo’s Plate
Who else falls asleep watching her?
What dishes would you make with This? It sounds delish, but I don't know how to use it . She did mention putting it on pasta, but other than that?
I think she mentioned as pizza sauce, and I think you could also have it as a dipping sauce for bread or fried stuff
from 9:48
I think it would be amazing ladled over grilled chicken or a mild white fish
You could braise a pot roast in it or chicken thighs? Or even a whole spatch-cocked chicken! Possibilities are endless! Poached fish filets? Use it in lasagna? Baked pasta dishes like stuffed shells?
Going to try this, but I will close (or as I usually do-totally remove ) the can top , have a scar to prove my dad's warning was well warranted.
Use a “smooth-edge” can opener and you won’t have to worry about sharp edges anymore.
www.target.com/p/oxo-smooth-edge-can-opener/-/A-13567823?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Kitchen%2BShopping_Local&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=c&location=9019552&ds_rl=1246978&ds_rl=1248099&ds_rl=1247068&gclid=EAIaIQobChMImdmnibrt5wIVRL7ACh1S7gzyEAQYAiABEgJHlPD_BwE&gclsrc=aw.ds
why not reduce the balsamic in the tomato sauce?
Flavour profile was great however the cook's execution is questionable...
Wine is HARAM🤣
This looks delicious but someone should tell her she's not looking at the right camera ……
They're just filming her with multiple cameras so they have multiple angles of her cooking. Then the video editors have more views to use when they edit the video. It would be boring if they only used one camera view of her cooking the entire video.