Tomato Cream Sauce

This sauce can be served with any fish, chicken breasts, pork chops, and patties and cutlets of all kinds, It's also great all by itself as a topping for pasta.

2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

1. Combine the tomatoes, cream, anchovy paste, salt, pepper, and optional hot sauce in a saucepan and bring to a boil.
2. Reduce the heat and simmer uncovered until reduced by about a third, 10 to 15 minutes.
3. Spoon over cooked salmon/chicken/pork chop, or mix with pasta.

Serves 4 to 6.
Tips: the magic of this dish is the anchovy, so never leave it out. You may also wanna add any ingredients you like e.g. mushrooms, sun-dried tomato, seafood...