Tomato purée – Estratto di pomodoro

It is a tomato purèe to preserve. It is obtained exposing the tomato pulp to the sunlight for 1 or 2 days, on wooden boards, seasoned with salt. The sauce has to be stirred many times to make it dry faster, it has to be removed at sunset. When dried the preserve is worked with some oil and put in earthenware containers. The purèe must be dissolved in hot water before cooking.

“Stemperata” (dissolved sauce) – Stemperata

Ingredients for 4 servings

  • 3/4 cup of green olives
  • 1 large carrot
  • some celery
  • 1 tbsp of capers
  • 1 big onion
  • mint leaves
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of white vinegar
  • sugat TT
  • salt
  • pepper TT

 

Preparation
Brown the sliced onion in a pan with hot oil; then add the chopped carrot, the capers, the stoned (pitted) oilves, the minced celery, and the mint. Let flavours marry for some minutes. Add the vinegar with sugar, salt and pepper and keep on the flame. Suitable for
rabbit, swordfish, tuna, and all cold dishes.

Zogghiu – Zogghiu

Ingredients for 4 servings
1/2 cup of extra virgin olive oil, 1 cup of vinegar, fresh mint leaves, 2 cloves of garlic, fresh

  • parsley
  • salt
  • pepper TT

 

Preparation
Pound in the mortar the garlic together with the parsley, mint and salt, after add an emulsion of oil, vinegar, salt and pepper. Suitable for roasted fish.

Pik-pacchio sauce (Tomato sauce with basil) – Salsa pik-pacchio

Ingredients for 4 servings

  • 2 1/4 lb. of ripe tomatoes
  • fresh basil
  • 1 clove of garlic
  • 1/2 onion
  • extra virgin olive oil
  • salt
  • pepper TT

 

Preparation
Parboil the tomatoes; peel and chop them. Remove seeds. Stir-fry the onion with oil and garlic (which you will then remove); add the tomatoes, basil, salt, pepper and let the sauce thicken on a low flame. Suitable for pasta or completing vegetables soups.

Garlic sauce – Agliata

Ingredients for 4 servings

  • 3 cloves of garlic
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of white vinegar
  • fresh parsley 1 bu.
  • mint leaves

 

Preparation
Brown the pressed garlic in a pan with hot oil, pour the vinegar and let evaporate partially. Then add the minced herbs and pour the sauce on the prepared dish. Suitable for meat, fish, fried vegetables, above all cold dishes. You can season the dish using the oil in
which you have fried the food.

“Cipollata” (onion stew) – Cipollata

Ingredients for 4 servings

  • 1/2 glass of extra virgin olive oil
  • 2 onions
  • 1/3 cup of white vinegar
  • salt
  • pepper TT

 

Preparation
Slice the onions and let them brown in a pan with hot oil. Add some salt and pepper, then pour the vinegar, and cook for about 1 minute. The sauce is indicated especially for fish and cold dishes.

Sweet and sour – Agrodolce

This sauce is prepared adding vinegar and sugar to the fried oil of vegetables, meat and fish. Eat when cold.

“Salmoriglio” – Salmoriglio

Ingredients for 4 servings

  • 1/2 glass of extra virgin olive oil
  • filtered juice of 1 lemon
  • oregano
  • salt
  • pepper TT

 

Preparation
Pour the oil in a bowl add the filtered lemon juice, the salt and the pepper and the oregano; then beat with a fork to obtain a homogenous sauce. For roasted fish or meat.

Basic tomato sauce (for pasta, etc.) – Salsa di pomodoro

There are three versions of tomato sauce, that of western Sicily, that of eastern Sicily and the one of the area of Agrigento.

 

    1. Western Sicily

 

Ingredients

  • 2 1/4 lb. of ripe tomatoes
  • 1 medium onion
  • 1/3 cup extra virgin olive oil
  • fresh basil leaves
  • salt
  • pepper
  • sugar

 

Preparation

Peel, seed and chop the tomatoes, put them in a saucepan and let them stew for about ten minutes. Purèe them and pour in a saucepan with oil and browned onion, add basil, salt, pepper and sugar (if the tomato is sour) and make it thicken on a low flame.

 

    2. Eastern Sicily

 

Ingredients

  • 2 1/4 lb. of ripe tomatoes
  • 2 cloves of garlic
  • 1/3 cup extra virgin olive oil
  • salt
  • pepper
  • basil

Preparation

Clean and slight crush the tomatoes, put them in a saucepan and make them stew for ten minutes. Purèe them and pour in a saucepan with browned garlic, add then basil, salt and pepper and cook on a low flame.

 

    3. Area of Agrigento

 

Ingredients

  • 2 1/4 lb. of ripe tomatoes
  • 2 cloves of garlic
  • 1/2 onion
  • fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • salt
  • pepper TT

 

Preparation

Clean and dry the tomatoes, crush them and put in a saucepan together with garlic, onion, basil, and cook for about 15 minutes. Purèe then all and add salt and pepper make the sauce thicken on a low flame.