Instructions: *Sauce:
Pour boiling water over tomatoes and leave 15 seconds to loosen skin. Drain, peel and chop 1cm dice.

In a pan, saute the diced onion and garlic in olive oil until tender . Add the white wine, sugar, tomatoes and paste. Stir in the chopped herbs, anchovies, capers and olives, season and simmer gently for 10 minutes.

*Veal:
Pound veal until thin (or buy them from your butcher already flattened), lightly dust with seasoned flour.

Heat oil in frypan, add veal and quickly cook 3-4 minutes on each side to brown.

Place on plates and spoon hot sauce over.

Sauce can be prepared ahead and reheated as needed.

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