Add the tomatoes to a significant, generous bowl. Using your hands, squash the tomatoes until no significant pieces remain, just a coarse tomato puree.Strip the garlic cloves and finely hack.Warmth the olive oil and spread in a tremendous pot over medium warmth. Incorporate the onion and garlic and season with salt and pepper. Cook, mixing every so often, until the onion is mellowed anyway not carmelized, around 10 minutes.Incorporate the anchovies and the oil they are full in. Cook, mixing rarely, until broke down into the oil, around 2 minutes.