Difficulty: Easy - for beginners
1/4 cup olive oil
1 finely chopped medium onion
6 cloves minced garlic
1 chopped bell pepper
2 (28 oz.) cans Roma plum tomatoes, broken into pieces, with juice
1 (14.5 oz.) can tomato sauce
1 cup pitted and sliced Kalamata olives
2 tbs tomato paste
2 tbs drained capers
2 tbs minced anchovy
1 tsp fresh chopped basil
1 tsp red pepper flakes
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes.
Add the garlic and cook an additional 2 minutes.
Add remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 50 minutes.