Sicilian Tomato Sauce
Sicilian Tomato Sauce is a rich, flavorful sauce made with ripe tomatoes, garlic, onions, and herbs, often incorporating ingredients like olives and capers for added depth. This traditional sauce, known for its rustic texture and bold taste, is perfect for pasta, pizza, or as a base for various dishes, offering a true taste of Sicily.
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
❖ 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 |