1. Put the oranges, tomatoes and juice, onion, fennel, olives, capers, garlic, and tomato paste in separate piles in a deep saute pan. Lay the anchovies over the top, pour in the vinegar, and sprinkle with the salt and red pepper flakes. Add just enough of the olive oil to cover the ingredients.
2. Cover the pan and bring to a boil over high heat. Cut the heat down to low, cover, and cook for 15 minutes. Remove the lid and gently stir to combine the ingredients, scrapping up all the caramelized bits into the sauce.
3. Continue cooking, uncovered, at a low simmer for another hour, stirring now and then just to keep the mixture from sticking to the bottom of the pan. Almost all of the water will cook out of the vegetables and the mixture will start to sizzle likes it's frying. The color will also change to a muddy brick red.
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 270 (70%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 19mg||6 %|
|Sodium 253.8mg||9 %|
|Potassium 635.7mg||17 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 16.2g|
|Protein 11.2g||16 %|
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Calories per serving: 387
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