Summer Puttanesca

With so many cherry tomatoes, I had to find more recipes to use them! This recipe is initially from Cooks Illustrated but when I tried it the liquid amount and cooking times were vastly different. Perhaps my tomatoes were very juicy?

Ingredients
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon anchovy paste
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 pounds grape or cherry tomatoes
1/2 cup pitted kalamata olives, chopped coarse
3 tablespoons capers, rinsed and minced
1/2 cup minced fresh parsley

Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15 to 45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup- but I got more than double that). Reserve tomato liquid in bowl and tomato pulp in strainer.

Cook garlic-anchovy mixture in 12-inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes (so I easily simmered for 15 minutes to nice thickness, but it was far more than 1/3c). Add tomato pulp, olives, and capers; cook until just heated through, 2 to 3 minutes. Stir in parsley.

I froze mine without the parsley.