I think Nigella added capers to her mayonnaise with fish.
The fish was probably anchovies in oil. For a better tasting tomato sauce I always start with frying a couple of these anchovies together with diced onion and garlic. When they have melted away I add three or four tins of pulped tomatoes and let it simmer for about fifty minutes. Halfway I add one tablespoon of sugar, one tablespoon of dried oregano and/or fresh basil leaves also pepper and salt. After it is ready I put it through a hand cranked food mill.
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Of all the threads that gCaptain has presented over the years I have found Cooking at Sea’s recipes and the sauce thread the most memorable . I actually printed some of the recipes, still trying the sauces. Haven’t had a bad one yet. Now I will get off my duff and order the book.
One thing we all seem to agree on is good food !
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And how hard it can be, at times, to get any when at sea. . . . .
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I made some of Dutchie’s Tomato Sauce the other day. Quite good just by itself. So I browned a half pound of ground beef and a half pound of bulk pork sausage which was seasoned with sage. After draining it the meat was added to the tomato sauce and simmered awhile longer. The immersion blender processed the meat fine to make a very tasty spaghetti sauce. This is quite similar to what the spaghetti houses used to serve when I was a kid. I’d bet most crews would enjoy this.
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Thank you for the kind remarks.