The TYPIK Anchovy Tomato Sauce is prepared exclusively from ultra-fresh products, essential for an authentic flavor. Tunisian sun-ripened tomatoes are full of juices and delivers flavors with green notes typical of this fruit. They are slowly cooked; the choice of temperature and cooking time are some of the secrets to make this amazing recipe. They are then cooked with field carrots, salted anchovies, onions and fresh basil. Our preparers balance everything with a skillfully dosed seasoning.

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TYPIK Anchovy Tomato Sauce

The tomatoes used in the TYPIK Anchovy Tomato Sauce, 100% Tunisian, are selected from among the best tomatoes of the season from the region of El Haouaria, the result of collaboration with a multitude of farmers who prefer a crop without pesticides or insecticides.
Anchovies grown in Tunisian waters reveal the fineness and flavour of this Mediterranean species – the Engraulis Encrasicolus – rich in minerals, iron, and vitamins. Our producer, of Sicilian origin, Pietro, artisan, and family work, from fishing to processing to sale.


• The express pissaladière cooking is what our gourmet suggests you firstly. To reinterpret this Mediterranean dish in individual way, select, for 4 people, 2 rectangle-sized puff pastries. Take 4 discs with an inverted soup plate. Prick each dough and cook for 10 minutes. Meanwhile, put 2 jars of the Tomato Sauce, olive oil, 2 cloves of garlic and 2 sprigs of fresh thyme in a small frying pan. After the cooked puff pastries, spread the previous preparation generously. Decorate with TYPIK Salted Anchovy Fillets, pitted olives, a few Parmesan shavings. To make this dish even sunnier, place a small strip of TYPIK Green Olive Paste around each preparation.
• As a second intention, our gourmet presents a delicate iodized recipe: Lotte cassolettes with TYPIK Anchovy Tomato Sauce. For 4 people, cut into large pieces 800 gr (28,80 oz) of monkfish. In a frying pan fry a shallot and a few chopped pieces of garlic for 1 minute. Add 2 sliced leeks whites and TYPIK Anchovy Tomato Sauce. Season with saffron and a few bay leaves. Simmer for 10 minutes. Then add the monkfish pieces and cook another 5mn. Salt, pepper and serve hot.


The producers selected for this exceptional Tomato Sauce are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.


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