Absolutely! Sicilian-style fresh tomato sauce (known as “Salsa di Pomodoro alla Siciliana”) is simple, vibrant, and packed with the flavors of fresh tomatoes, garlic, basil, and olive oil. It’s typically lighter than Northern Italian sauces and often includes a bit of Sicilian flair — like chili flakes, a hint of sweetness, or even a splash of vinegar.
🍅 Sicilian Fresh Tomato Sauce (Salsa di Pomodoro alla Siciliana)
🕒 Total Time: 45–60 minutes
🍽 Serves: About 4 cups (enough for 1 lb pasta)
🌿 Ingredients:
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2.5–3 lbs ripe tomatoes (Roma, San Marzano, or any meaty variety)
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4 tbsp extra virgin olive oil
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4 cloves garlic, thinly sliced
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1 small onion, finely chopped (optional)
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1 tsp salt, plus more to taste
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1/4 tsp red pepper flakes (optional, for heat)
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1 small pinch of sugar (optional, helps balance acidity)
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A handful of fresh basil leaves, torn
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Black pepper, to taste
🔪 Instructions:
1. Peel the Tomatoes (optional but traditional):
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Score a small “X” on the bottom of each tomato.
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Boil for 30–60 seconds, then plunge into ice water.
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Slip off the skins, core them, and chop or crush by hand.
Shortcut: If you prefer, you can use high-quality canned whole peeled tomatoes — about 2 (28 oz) cans.
2. Sauté the Aromatics:
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In a large saucepan, heat olive oil over medium heat.
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Add garlic (and onion, if using) and sauté gently for 2–3 minutes, until fragrant and lightly golden — do not brown.
3. Simmer the Sauce:
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Add the chopped or crushed tomatoes to the pan.
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Season with salt, pepper, red pepper flakes, and a pinch of sugar if needed.
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Simmer gently, uncovered, for 30–40 minutes, stirring occasionally until thickened and rich.
4. Finish with Basil:
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Stir in torn basil leaves just before serving.
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Taste and adjust seasoning.
🍝 How to Serve:
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Toss with al dente pasta (spaghetti, penne, or bucatini).
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Use as a base for eggplant parmigiana, baked ziti, or pizza.
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Top with grated Pecorino Romano or Parmigiano-Reggiano if desired.
🔄 Variations:
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Add capers or olives for a more Sicilian twist.
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Stir in a splash of red wine vinegar or white wine during simmering for a tangier profile.
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Add anchovy to the garlic step for savory depth (very traditional in coastal Sicilian cooking).