Pizza Sauce Recipe Ended Up a Bit Fishy - should I do another batch without anchovies,.mix the two, and cook for 2 hours, would that fix it? Or start from scratch?

A home cook is experimenting with a high-anchovy marinara recipe, using four times the usual amount of anchovies for a 108-ounce can of tomatoes, and wondering whether doubling the batch and simmering longer would improve the flavor—or if another ingredient might work better. The post highlights an unconventional approach to achieving a bold, red, zesty sauce, sparking discussion among fellow food enthusiasts about balancing fishiness with depth. For those curious about bold flavor twists or anchovy-based cooking, the thread offers practical tips and alternative suggestions. The recipe’s unusual proportions make it a standout for adventurous cooks seeking a unique take on classic pasta sauce.

4x anchovies for 3.8x the amount of tomatoes because I had 108boz can. I have another 108 oz can, so I could do the recipe again, combine them and cook longer Or is there something better to use that. Anchovies? Hoping for a red zesty sauce submitted by /u/TehDonkey117 [link] [comments]