Basic Tomato Sauce

• 2 tablespoons extra-virgin olive oil, plus more for finishing dish
• 2 cloves garlic, chopped
• 4 anchovies in oil, patted dry and chopped (optional)
• 1 pint cherry tomatoes, halved
• 1 tablespoon capers, drained
• 1/2 cup pitted kalamata olives
• 1 lemon, zested and juiced
• 2 teaspoons finely chopped fresh oregano leaves
• 1/4 cup chopped flat-leaf parsley

Heat the olive oil in a large sauté pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. 

Transfer to a serving platter and serve.

HOF Notes: We often vary for this recipe depending on the fish we are serving, or what herbs we have on hand. Thyme and/or basil work very well as does tarragon if you want a licorice-like flavor. Additionally, we rarely use Kalamata olives, instead we use picholine or dried-cured olives.

Click here for Bobby Flay's original recipe.