6 lbs tomatoes, cut up
1/4 cup olive oil
1 cup onion, finely chopped
4 cloves garlic, minced
1/4 cup capers
1 can anchovies
1 cup chopped kalamata olives
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
Sauté onions and garlic in oil until soft. Add oil from anchovies, finely chopped anchovies, then everything else. Bring to a boil over high heat. Reduce heat and simmer uncovered for 1/2 hour until thickened, stirring frequently.
Cool and put into freezer containers. Keeps 4 days in frig.