Kombu Marinara

Serves: 4

Ingredients:

2x 28 oz cans diced tomatoes, drained

1lb Kombu (chopped)

3 oz tinned anchovies, in olive oil

½ cup extra virgin olive oil, plus more as needed

½ cup Pernot

1 cup white wine 

½ cup lemon juice 

4 cloves garlic, minced

½ cup shallot, chopped  

4 Tbsp unsalted butter

Instructions

Add diced tomatoes, chopped Kombu, anchovies, and olive oil to the blender and blend until smooth.

In a saucepan, cook garlic and shallot until fragrant. Deglaze the pan with wine, lemon juice and Pernot.

Reduce the liquid to half its volume and mix in with the tomato puree. Melt the butter into the pot and season with salt to taste. Serve on pasta!