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Sun-Dried Tomato and Anchovy Sauce

This Sun-Dried Tomato and Anchovy Sauce is an absolutely delicious way to punch up a midweek meal. It’s a simple blender sauce which is no-cook, dairy-free and has huge amounts of bold flavour which can be used to accompany steak, vegetables or pasta.
Prep Time10 mins
Course: sauce
Cuisine: Mediterranean
Servings: 6 people
Calories: 246kcal


  • 180 g sun-dried tomatoes in olive oil or semi-dried
  • 50 g anchovies in olive oil 30g drained weight
  • 2 teaspoon red wine vinegar
  • 25 g basil leaves
  • 1 tablespoon fresh oregano
  • 100 ml olive oil


  • Drain the sun-dried tomatoes and the anchovies from their olive oil, reserving the oil as you will need to add it back in later.
  • Put the sun-dried tomatoes, anchovies, red wine vinegar, basil and oregano into a blender.
  • Measure out the reserved olive oil from the sun-dried tomatoes and anchovies, then add extra olive oil to make up to 100ml.
  • Pour all the olive oil into the blender with the other ingredients.
  • Blend everything together until smooth.
  • Serve immediately.



Ingredient Substitutions

Sun-dried tomatoes - I prefer using semi-dried tomatoes in olive oil from the deli counter. You can use regular sun-dried tomatoes.
Anchovies - You can use anchovies in sunflower oil but drain them and don’t use the sunflower oil in the sauce.
Red wine vinegar – can be substituted with lemon juice or apple cider vinegar. They will evoke a different lighter flavour but still be delicious.
Fresh herbs – Don’t substitute with dried herbs, instead just omit the herb you don’t have. If you can’t get hold of basil or oregano try with dill or parsley. It will add a different flavour but still be delicious.

Cooking Tips

  • You can use a stand blender or an immersion blender.
  • You can make the sauce as textured or smooth as you want. I like it to have a little bit of body so I don’t take it to ultra smooth.
  • Give the sauce a good stir through before serving as the oil can often set on the bottom.

Make Ahead

You can make ahead. Keep the sauce in the fridge but take it out at least 30 minutes to bring to room temperature. Then give a good stir before serving. It keeps for up to a week in the fridge.


Calories: 246kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 381mg | Potassium: 1097mg | Fiber: 4g | Sugar: 11g | Vitamin A: 500IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 4mg