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–+ servings
roma tomato sauce pureed with herbs on wood board in white ramekin
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4 from 2 votes

Ammoglio Sauce Recipe

Ammoglio Sauce is an easy Italian tomato sauce that is bright and has tons of flavor, featuring fresh tomatoes, garlic, lemon, and herbs.
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 4 toppings
Author Debbie Truman

Equipment

Ingredients

  • 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

Instructions

  • 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.
    chopped garlic in iron skillet
  • 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.
    tomato sauce in mini food processor
  • 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.