Serves 4 hearty eaters, with a bit left for you for lunch the next day. Adapted from Real Simple magazine 3 tablespoons olive oil 1 cup chopped red onion 1 tsp crushed garlic (from a jar) 1/3 cup pitted kalamata olives (about 12) 1 teaspoon anchovy paste 1/2 teaspoon crushed red pepper 1 teaspoon dried oregano 28-ounce can Italian plum tomatoes with juice kosher salt […]