Anchovy Sauce

• 1 tablespoon minced garlic
• 1 tablespoon extra virgin olive oil, or more if youre using salt-cured anchovies
• 6 or 8 anchovy fillets, minced, oil reserved
• 1/4 cup mild vinegar, such as white wine or rice
• 1 tomato (drained canned is fine), chopped
• Salt and freshly ground black pepper to taste

1. Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color.
2. Add the anchovies and stir; cook for a minute over low heat.
3. Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half.
4. Add the tomato and cook until the sauce separates, about 10 minutes.
5. Season, place in a bowl, and whisk with a fork for a minute or so.
6. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

garlic, extra virgin olive oil, anchovy, mild vinegar, tomato, salt

Taken from www.epicurious.com/recipes/food/views/anchovy-sauce-385781 (may not work)