Check out this tomato stock from Italy -

Ingredients

1 tablespoon minced garlic

2 teaspoons minced anchovies

3 cups crushed canned tomatoes

1 sprig thyme, rosemary or basil (or a combination)

Directions

Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant.

Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like.

Bring to a boil, simmer, then fish out the herbs if you used them.

To try the Mexican-style: Substitute 1 tablespoon minced chipotle in adobo for the anchovies, and add a small minced red or yellow onion to the sauté. Stir in the juice of a lime at the end.

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