Ammoglio Sauce is an easy Italian tomato sauce that is light with tons of flavor. The main components are fresh or canned tomatoes, garlic, lemon and herbs. This delicious sauce is featured on the menu at a local metro Detroit Italian restaurant, Pop’s for Italian, on a fantastic Cedar Roasted Feta appetizer. My daughter had the appetizer when out with friends and raved about how incredible it tasted. That is when I researched and tested Sicilian tomato sauces and landed on one that is featured here. This recipe is so flexible that it can be customized for individual tastes.
What is Ammoglio Sauce?
Ammoglio, also known as Amogio sauce is a Sicilian tomato sauce from fresh tomatoes commonly used on chicken, beef, pork, and pasta. It has a bright, light flavor with a tang from the lemon (acid) and slight heat from the crushed red pepper. It is so versatile that it can be served cold or at room temperature.
Ammoglio Sauce Ingredients
How to Make Ammoglio Sauce
Tips and Notes
Ammoglio Sauce Recipe
- Mini Food Processor optional
- Saucepan Medium
- Chefs Knife
- 1 1/2 pounds Roma Tomatoes, chopped around 3 large or 14.5 oz of Canned Diced Tomatoes
- 2 tablespoon Extra Virgin Olive Oil
- 4 cloves Fresh Garlic finely chopped
- 1 teaspoon Oregeno dried
- 1 teaspoon Basil dried
- 1/2 teaspoon Crushed Red Pepper
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black pepper Coarsely Ground
- Roughly chop tomatoes with seeds removed. The size is generally 1/4 inch square.
- Using a medium-sized saucepan, heat up over medium heat. When ready, add 1 Tablespoon of Olive Oil and the chopped garlic. Cook for about 1 -2 minutes, making sure to stir and watch the heat so it does not burn.
- Add the chopped tomatoes to the saucepan with the garlic and olive oil. Continue to mix while also pressing the diced tomatoes to smash and blend for the sauce. Cook for 5 minutes.
- Add lemon juice, dried herbs and spices, mix and continue to cook covered for 15 minutes on low heat.
- Remove from heat and add sauce to mini Food Processor. Add the extra tablespoon of Extra Virgin Olive Oil. Slightly pulse to blend and break down the tomatoes into a crushed consistency.
- You can serve it immediately or cool it down and place it in the refrigerator for a few hours to continue to build on the flavor profiles.