Homemade tomato sauce

Drain the anchovies and collect the oil. Let the sun-dried tomatoes drain and collect the oil.

Slice the anchovies, sundried tomatoes, garlic and shallots.

Heat 2 tbsp (per 4 persons) of the collected oil from the anchovies and tomatoes in a frying pan. Bake the anchovies for 30 seconds, push them into small pieces with a spoon.

Add the sun-dried tomatoes, garlic and shallots. Bake for another 2 minutes.

Add the pomodoro, push them into small pieces with a ladle and bring to the boil. Season with pepper and salt.

Turn down the heat and let it simmer for 10 minutes. Stir frequently. Stir in the basil leaves through the sauce.