Make Sicilian Tomato Sauce

A good tomato sauce is the key ingredient in many Sicilian dishes, such as lasagna, baked ziti, stuffed shells, pizza, or even a simple spaghetti dinner. This easy family recipe will keep your guests coming back for more!

Ingredients

  • Two 32oz. cans crushed tomatoes (Whole stewed tomatoes may be used for chunkier sauce)
  • One 32oz. can diced tomatoes
  • Two 6oz. cans plain tomato sauce
  • Two 6oz. cans tomato paste
  • One large vidalia onion
  • One medium/ large zucchini
  • Two tbsp. minced garlic (or as much as you want)
  • 1/4 c. Olive oil
  • 2 tbsp. Basil
  • 1 tbsp. Oregano
  • 1/2 tbsp. Parsley
  • 4 medium sized anchovies, cured in olive oil
  • 2 tsp. Sea salt
  • Optional: handful of raisins and/or handful of pine nuts [pignoli]

Steps

  1. For authentic Siciliano-style, make sure you use fresh herbs whenever possible! its really worth it!
  2. Dice one large vidalia onion.
  3. Mince two tablespoons of garlic (about four or five cloves). You may optionally use a garlic press or jarred minced garlic.
  4. Pour the olive oil into the bottom of a four quart (or larger) saucepan and place over medium heat.
  5. Add the diced onions into the pan once the oil is hot (usually one to two minutes). Cook for five to ten minutes, stirring occasionally, until onions are soft and translucent, but not brown.
  6. Add the garlic into the pan and stir to mix with the onions. If you are using the raisins and pine nuts, this is the time to add them as well. Toast them GENTLY golden brown, they burn very easily!
  7. Open all of your cans except for the tomato paste while the garlic is cooking, stirring after each can is opened. Chop the zucchini into bite-sized chunks.
  8. Add the diced tomatoes into the pan and stir, allowing the mixture to come to a boil. Add zucchini.
  9. Add the crushed tomatoes and plain tomato sauce into the pan and stir, allowing the mixture to come to a boil again.
  10. Open both top and bottom of both cans of tomato paste. Remove the top lids, and push the bottom lids through the cans to add the paste to the pan. Be sure to remove the bottom lids before they fall into your sauce!
  11. Stir well to mix the tomato paste into your sauce. If the paste made your sauce too thick, add a cup of water.
  12. Crush the anchovies and add them to the sauce; oil and all. [This is the real secret of a proper Siciliani-style sauce's body and flavor!!!]
  13. Add the basil, oregano, parsley, and the salt; stir well.
  14. Reduce heat and simmer for at least two hours, stirring occasionally.
  15. Serve over pasta or use in your favorite Italian dishes. Top with grated mozzarella or Pecorino Siciliano cheeses!

Tips

  • Another method for a traditional Italian bolognese is to use a combination of white meats, such as ground pork, ground chicken, or ground veal.
  • If you find your sauce to be bitter or acidic, add a tablespoon of sugar, or even better would be a teaspoon or so of good Balsamic Vinegar.
  • The longer you allow your sauce to simmer, the better it will taste. For special occasions, start early and simmer your sauce as much as six hours. Just add a little water if the sauce starts to thicken more than you prefer.
  • Add a half pound of cooked, drained, scrambled ground beef to make a meat sauce, or add cooked meatballs and sweet Italian sausage for a traditional Italian pasta dinner.

Warnings

  • Careful when you add the garlic that the oil is not too hot. Garlic will burn and taste bitter if cooked too hot.
  • Don't forget to stir your sauce at least once every ten or fifteen minutes while simmering, to prevent burning.

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