2 cups Roma tomatoes, ground
10 large pitted black olives, quartered
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 to 3 anchovy fillets, minced
In a nonreactive bowl, combine ground tomatoes, olives, oil, garlic and anchovies. Season lightly with salt, and mix well.
Yields 2 1/4 cups sauce.