In a large skillet, heat olive oil; add onions & anchovy paste (or fish sauce) and sauté until onions are golden. Add garlic, tomatoes and their water, olives, capers and marjoram or oregano. Cook, stirring occasionally, 9-12 minutes until half the liquid has evaporated. Leave the kitchen 1 or 2 times and then return so you can appreciate the fragrance. Add final ingredients.