Omg how did I never hear of this sauce before now?? Go and make it now, you won’t regret it. Will be up on Azahar’s Kitchen soon but for now…

• 1 small can of anchovy fillets in olive oil (about 10 fillets, with their oil)
• 1 small ripe tomato
• 1 garlic clove
• Extra virgin olive oil
• A pinch of freshly ground pepper

  1. Peel the garlic, chop it, and crush it in a mortar with a little black pepper.
  2. Add the drained anchovies (reserving the oil) and continue pounding until you have a paste.
  3. Blanch and peel the tomato, remove the seeds and water, dice it, and add it. Place it in the mortar and pound for a couple more minutes.
  4. Add a little extra virgin olive oil to the anchovy oil in the tin until you have about four tablespoons. Add it little by little, blending to emulsify.