Categories: Sauces 
      Yield: 1 servings 
  
      4 tb Extra virgin olive oil 
      6    Garlic cloves, baked and 
           Pureed 
      2 cn Italian peeled tomatoes 
           (303 size) 
      1 cn Tomato paste (6 oz size) 
      1 sm Onion, finely chopped 
      6    Anchovy fillets 
      2 ts Sweet basil 
    1/2 ts Oregano 
      1    Lemon peel strip 
      2 ts Black pepper 
  
     To bake garlic, first, cut the tops off the garlic heads and place them 
  into a shallow baking pan with the cut sides up. (I normally bake several 
  heads at once, they don't last long around here!) Then pour olive oil over 
  the garlic, cover the pan with aluminum foil, and bake at 400 degrees for 
  1 hour. When the heads are cooked (they will become soft and mellow), set 
  them aside and let them cool to room temperature. 
     Puree 6 cloves of garlic and the anchovies together. In a 5-quart Dutch 
  oven, heat the olive oil and gently blend in the pureed garlic until 
  smooth. Then add both the peeled tomatoes and the tomato paste, along with 
  the onions, and cook over medium heat until the mixture begins to reduce 
  and thicken. 
     Now, add the sweet basil, oregano, and lemon peel and stir everything 
  together well. Then cover the pot, reduce the heat to low, and simmer for 
  about 45 minutes. 
     At this point, add the black pepper and season the sauce with salt to 
  taste (it may not need any, depending upon the saltiness of the 
  anchovies). Then cover and simmer for another 15 minutes.