Summary

Ingredients

• 200 ml tomatoes, happened
• 1 clove garlic
• 1 carrot (s)
• some black pepper
• 1 tablespoon apple cider vinegar
• 60 g anchovy fillet (s), marinated in oil (anchovies)
• 4 tablespoons oil in which the anchovies were pickled
• 1 small chilli pepper (s)
• 1 teaspoon, leveled cinnamon
• 1 tablespoon port wine (ruby)

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Instructions

1. Chop the anchovies very finely, as well as the garlic. If you want to eat the sauce quickly, it is worth mashing the garlic with a fork. Finely grate the carrot.
2. Then mix everything together and mash with a fork. Depending on how salty the pickled anchovies were, you only use the oil in which they were pickled and no extra salt. Anchovies with little salt need to be salted a little, but these fish also taste different of course.
3. We usually eat the sauce on a grainy black bread that I bake myself. A firm, spicy, moist bread is suitable and provides a good contrast to the rich, fresh sauce.
4. I got the recipe from Guimarães. Bom apetite!