INGREDIENTS
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2 tablespoons olive oil
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4 canned anchovy fillets in oil, drained
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3 garlic cloves, minced
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1/2 teaspoon kosher salt
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1/2 teaspoon dried oregano
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1/2 teaspoon freshly ground black pepper
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2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and finely chopped