I bought a can (2 ounces) of anchovies, and not sure how to use them.
How many should I add to one pound of canned tomatoes to give them a
"meaty" taste without being too fishy or salty? I'm going to sauté them
in the olive oil until they dissolve before I add the tomatoes.

Thanks,
Bob

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"FEED ME!" —Audrey Jr.