6 c. imported Italian plum tomatoes
2/3 c. vegetable or olive oil
1 tbsp. thinly sliced garlic
1 1/4 c. drained capers, preferably salt-cured rather than packed in vinegar
15 pitted black California olives, sliced
5 whole anchovies
Salt to taste
Freshly ground pepper to taste

1. Empty the tomatoes into a bowl and crush them with the hands.

2. Heat the oil in a kettle or casserole and add the garlic. Cook until brown and add the capers and olives. Add the anchovies and stir until anchovies melt.

3. Add the tomatoes and cook, stirring occasionally, about 1 hour and 30 minutes. Add salt and pepper to taste. Yield: about 4 1/2 cups.