Pizza Sauce with Anchovies

Fog often rolls in, sweetly and meekly undulating before finally settling in to blanket the sky.

Seldom, but not never, the fog sheds its docility and becomes an aggressor. Overtaking the skies rapidly and fiercely. Rather than creeping up on you and catching you unaware, you cannot help but notice its intrusion.

This aggressiveness is similar to that of eating anchovies on a pizza.  You are happily chowing down on a slice until your mouth encounters this overly salty, briny substance.  Then it becomes a punch in the face.  Or the mouth, rather.

Then you become all sad, because you were quite happy eating your pizza until you ran into the anchovy. And not only are you sad, but you are confused.  So confused.  You usually love the flavor anchovies.  And you love pizza.  But why don't you love the pizza topped with anchovies?

Then the answer hits you.  You need to tame the aggressiveness.  And then you can still have a pizza that has that special something that the anchovies give.  

So you started making your pizza sauce with the anchovies melted into it.  And then there was no more confusion.  The fog had been lifted.

Need a pizza dough recipe to go with the sauce? Cooking Light has a great basic pizza dough recipe right here!

Ingredients

28 ounces crushed tomatoes

2 tablespoons olive oil
4 anchovy fillets
2 garlic cloves, minced
1/2 of a small onion
4-5 ounces tomato paste
red pepper flakes, to taste (I like about 1/2 teaspoon of the stuff)
salt, pepper, and sugar to taste, if necessary

Instructions
In a pot over medium low heat, add the tomatoes, oil, anchovies, garlic, onion, tomato paste, red pepper flakes.  Simmer for approximately 45 minutes, until the onion is soft.  Remove the onion.  Adjust salt and pepper and sugar to taste.