Sicilian Tomato Sauce Recipe blends sweet raisins, briny anchovies, and rich tomatoes into a bold, deeply flavorful sauce.
This Sicilian Tomato Sauce Recipe tastes absolutely delicious, layered with sweet, salty, and slightly spicy notes. I made this because I wanted something traditional, unique, and packed with character.
The main specialty lies in the combination of pine nuts, raisins, and anchovies, giving it that distinct Sicilian touch.
I will now show up and show step-by-step how to prepare this classic sauce, rooted in southern Italian heritage and full of heart and history.
About This Recipe
This Sicilian tomato sauce recipe combines simple ingredients to create a rich, flavorful sauce with a unique twist.
Sweet raisins and toasted pine nuts add depth, while anchovies bring subtle yummy richness. Fresh basil and crushed red pepper flakes give it a fresh, slightly spicy finish.
Perfect for pasta or as a base for other dishes, this sauce reflects traditional Sicilian flavors. It’s easy to prepare and delivers a delicious, well-balanced taste that elevates any meal.
How To Prepare Sicilian Tomato Sauce?
Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Course: Sauce, Condiment
- Difficulty: Easy
- Cuisine: Sicilian/Italian
- Yield: 6 servings
Kitchen Utensils Needed
- Large sauté pan or saucepan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Can opener (if using canned tomatoes)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup pine nuts
- ¼ cup golden or regular raisins
- 1 can (28 oz) whole peeled tomatoes, or 6–8 ripe Roma tomatoes (peeled and chopped)
- 2 tablespoons tomato paste
- 4 to 6 anchovy fillets
- ½ teaspoon granulated sugar
- 1 teaspoon sea salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves, chopped
- ½ teaspoon crushed red pepper flakes (optional, for heat)
Instructions
1. Sauté aromatics and nuts
Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for about 5–6 minutes, until soft and translucent. Stir in the garlic, pine nuts, and raisins. Cook for another 2–3 minutes, allowing the pine nuts to lightly toast and the raisins to plump.
2. Incorporate anchovies and tomato paste
Add the anchovy fillets directly to the pan. Use the back of a spoon to mash them into the mixture; they will melt into the oil. Stir in the tomato paste and let it cook for 1–2 minutes to deepen its flavor.
3. Add tomatoes and seasonings
Pour in the whole peeled tomatoes (crush them by hand or break them up in the pan with your spoon) or add the fresh chopped Roma tomatoes. Stir in the sugar, salt, black pepper, and crushed red pepper flakes.
4. Simmer the sauce
Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally. The sauce should thicken slightly, and the flavors will meld beautifully.
5. Finish with fresh basil
Stir in the chopped fresh basil just before serving. Taste and adjust seasoning if needed. Serve warm over pasta, polenta, or use as a base for seafood or eggplant dishes.
Special Notes
❖ Tomato Variety: While any ripe tomatoes will work, I recommend using San Marzano tomatoes if you can find them. These tomatoes are known for their rich, sweet flavor and are a staple in authentic Italian cooking.
❖ Customization: Feel free to adjust the herbs and spices to your taste. Some variations of Sicilian tomato sauce include capers or olives for added flavor. You could also experiment with adding anchovies for a more traditional Sicilian touch.
Nutrition Facts Of Sicilian Tomato Sauce
| Nutrition | Amounts |
|---|---|
| Calories | 130 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Sodium | 500mg |
| Total Carbohydrates | 11g |
| Sugars | 6g |
| Dietary Fiber | 2g |
| Protein | 2g |
Unique Tips And Tricks For Perfect
1. Use San Marzano Tomatoes for Authentic Flavor
If you want the best flavor, always go for San Marzano tomatoes. Known for their sweet and low-acid profile, these tomatoes are the gold standard in Italian cooking and will give your sauce an authentic taste of Sicily.
2. Add a Pinch of Baking Soda to Cut Acidity
If your sauce tastes too acidic, add a tiny pinch of baking soda. It will neutralize the acidity and balance out the flavors without altering the taste too much.
3. Infuse the Olive Oil with Garlic and Herbs First
To maximize flavor, sauté garlic and herbs in the olive oil before adding tomatoes. This helps release their essential oils and creates a deeper, more aromatic base for your sauce.
4. Simmer Slowly for Richer Flavor
Don’t rush the cooking process. Let your sauce simmer gently on low heat for 25-30 minutes to develop a rich, complex flavor. The longer you cook, the more concentrated and flavorful it becomes.
5. Finish with Fresh Basil and a Drizzle of Olive Oil
For the perfect finishing touch, stir in fresh basil leaves right at the end of cooking and drizzle a bit of extra virgin olive oil on top before serving. This adds freshness and a silky smooth finish to the sauce.
What Is The Best Serving Ideas
The best way to serve Sicilian tomato sauce is over your favorite pasta, like spaghetti or penne, allowing the sauce to coat the noodles perfectly.
It also works wonderfully as a topping for pizza, adding a rich and savory base. You can use it as a dip for crusty bread or serve it alongside grilled meats or roasted vegetables for a satisfying meal.
Its versatility makes it a great addition to many dishes, bringing vibrant flavors to any table.
Storage & Make Ahead
Sicilian tomato sauce can be easily made ahead and stored for later use. Once it’s cooled, transfer it to an airtight container and refrigerate for up to 5 days.
For longer storage, you can freeze the sauce in portion-sized containers for up to 3 months. When ready to use, simply reheat it on the stovetop or in the microwave.
Making the sauce ahead of time allows the flavors to meld even further, making it an excellent option for busy days when you want a quick, flavorful meal.
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Cajun Tomato Sauce – Taste Of New Orleans
How To Make Tomato Soup Made From Marinara Sauce
FAQs
Can I use fresh tomatoes instead of canned for Sicilian tomato sauce?
Yes, fresh ripe tomatoes, especially San Marzano, work wonderfully in this recipe. Just make sure to crush them or blend them for a smoother texture.
Can I make Sicilian tomato sauce without olives?
While olives add a distinctive flavor to the sauce, you can omit them if you prefer a more traditional tomato sauce. However, they contribute to the authentic taste of Sicilian cuisine.
Can I adjust the spice level of the sauce?
Absolutely! You can increase or decrease the amount of red pepper flakes to suit your preference. For a milder sauce, you can omit them altogether.
How do I make the sauce smoother?
For a smoother texture, use an immersion blender or regular blender to puree the sauce after it’s cooked. This will give it a velvety consistency.
What dishes can I pair Sicilian tomato sauce with?
This sauce pairs well with pasta, pizza, grilled meats, roasted vegetables, or even as a dip for bread. Its versatility makes it a great addition to many Italian-inspired meals.
Conclusion
Sicilian tomato sauce is a vibrant, flavorful addition to many Italian dishes, capturing the essence of Sicilian cooking through its use of fresh, simple ingredients.
Inspired by centuries of tradition, it continues to be enjoyed by food lovers around the world, who praise its rich taste and versatility.
Making it at home or sharing it at a family gathering, Sicilian tomato sauce adds an unforgettable touch to any dish.
Sicilian Tomato Sauce
Equipment
- Large sauté pan or saucepan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Can opener (if using canned tomatoes)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- ¼ cup pine nuts
- ¼ cup golden or regular raisins
- 1 can 28 oz whole peeled tomatoes, or 6–8 ripe Roma tomatoes (peeled and chopped)
- 2 tablespoons tomato paste
- 4 to 6 anchovy fillets
- ½ teaspoon granulated sugar
- 1 teaspoon sea salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves chopped
- ½ teaspoon crushed red pepper flakes optional, for heat
Instructions
Sauté aromatics and nuts
- Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for about 5–6 minutes, until soft and translucent. Stir in the garlic, pine nuts, and raisins. Cook for another 2–3 minutes, allowing the pine nuts to lightly toast and the raisins to plump.
Incorporate anchovies and tomato paste
- Add the anchovy fillets directly to the pan. Use the back of a spoon to mash them into the mixture; they will melt into the oil. Stir in the tomato paste and let it cook for 1–2 minutes to deepen its flavor.
Add tomatoes and seasonings
- Pour in the whole peeled tomatoes (crush them by hand or break them up in the pan with your spoon) or add the fresh chopped Roma tomatoes. Stir in the sugar, salt, black pepper, and crushed red pepper flakes.
Simmer the sauce
- Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally. The sauce should thicken slightly, and the flavors will meld beautifully.
Finish with fresh basil
- Stir in the chopped fresh basil just before serving. Taste and adjust seasoning if needed. Serve warm over pasta, polenta, or use as a base for seafood or eggplant dishes.
Notes
Nutrition Facts Of Sicilian Tomato Sauce
| Nutrition | Amounts |
|---|---|
| Calories | 130 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Sodium | 500mg |
| Total Carbohydrates | 11g |
| Sugars | 6g |
| Dietary Fiber | 2g |
| Protein | 2g |