Marinara Sauce

6 tablespoons olive oil
1/4 cup butter
3 lg. cloves garlic, smashed and minced
16 sprigs fresh Italian flat parsley,
leaves only(about 1/4 cup packed)- chopped
½ tsp freshly ground black pepper
½ tsp salt
6 cups (3 1-pound cans) peeled plum tomatoes, drained and chopped
(or 6 cups fresh, seeded - but I have not tried that yet)
1 tablespoon dried oregano
8 anchovy fillets, chopped fine
2 heaping tablespoons tomato paste

Saute parsley and garlic in olive oil and butter on medium low, do not burn, takes only a couple of minutes - until fragrant. Add salt and pepper, tomatoes, and oregano. Simmer about 30 minutes. Add anchovies (don’t leave these out, but you may use a few less) and tomato paste, stir well. Makes 5 cups. (There is 3 cups in a jar of spaghetti sauce, so it makes a little less than 2 jars) I would cook the sauce longer if using fresh tomatoes, maybe an hour.