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Home Cooking

How to Neutralize Anchovy Flavor

DeeBK72 | Jun 14, 201601:41 PM     7

Hi all,

I made a tomato sauce from scratch that called for a small tin of anchovies (2 oz) and 2 28oz cans of crushed tomato, along with the usual onion, garlic, wine, butter, etc. I used a tin that was in my freezer, 2/3 full and figured I'd be fine. I cooked the sauce on low for 2 hours and the taste of anchovy is still fairly noticeable. Anyone know of a way to neutralize the taste/bring the sauce back to balance? Could the anchovies have somehow turned despite being in the freezer, well packaged? Thanks.

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