Ingredients
- Two 28- ounce cans plum tomatoes, preferably imported from Italy
- 2/3 cup olive oil
- 1 tablespoon thinly sliced garlic
- 1 ¼ cups capers, preferably salt- cured rather than packed in vinegar
- 15 pitted black California olives, sliced
- 5 whole anchovies
- Salt
- freshly ground pepper
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