Tomato sauce with anchovies

Finely chop:

• rosemary (1 sprig);
• garlic (2 cloves);
• anchovies (20 g);
• capers (50 g);
• onion (50 g).

In a deep frying pan, heat oil for frying. When the oil is hot, add the chopped onion and sauté until it becomes transparent.

Then add the capers and anchovies, mixing all the components thoroughly.

After that, add the chopped rosemary, garlic, and butter (80 g) to the pan. Stir until the butter melts and combines with the other ingredients.

Now pour in the tomatoes in their own juice (300 g), add erythritol (20 g), salt, and pepper to taste.

Mix all the ingredients well and let the sauce simmer on low heat for two minutes to allow all the flavors to meld together.