Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Tomato Sauce: The True Taste of Etna
Learn how to make Catanese tomato sauce, a delicious and versatile condiment perfect for any dish from the Etna region’s rich culinary tradition.
📖 What is it
Learn how to make Catanese tomato sauce, a delicious and versatile condiment perfect for any dish from the Etna region’s rich culinary tradition.
🛒 Ingredients
- ✓ 1 kg ripe tomatoes
- ✓ 2 cloves garlic
- ✓ A few fresh basil leaves
- ✓ Extra virgin olive oil
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the authentic aromas of Etna’s kitchen with this simple yet genuine tomato sauce. Fresh ripe tomatoes, fragrant garlic, basil, and extra virgin olive oil come together to create a flavour-packed sauce that’s perfect for dressing pasta or accompanying Sicilian classics like stuffed aubergines.
👨🍳 Preparation
- 1
Wash the tomatoes, make a small cut on each, then gently squeeze them to release some of their watery juice.
- 2
Place them in a pan and cook over a medium heat for 10 minutes, stirring occasionally.
- 3
Pass the cooked tomatoes through a food mill to achieve a smooth, even purée.
- 4
In a saucepan, warm the extra virgin olive oil and gently fry the garlic cloves until golden.
- 5
Add the tomato purée, a few basil leaves, salt, and freshly ground black pepper.
- 6
Let it simmer gently on a low heat for about an hour, stirring now and then until the sauce thickens.
- 7
Remove the garlic cloves and use the sauce to dress pasta or as a base for other Sicilian dishes.
💡 Tips and Variations
- •
For a hint of sweetness, stir in a pinch of sugar while cooking.
- •
Enhance the sauce with finely chopped onion or a splash of red wine for a richer, more complex flavour.
- •
For a lighter version, swap the extra virgin olive oil for a drizzle of vegetable stock.
- •
To boost umami, try adding a pinch of nutritional yeast or a teaspoon of quality tomato paste.
- •
For a gluten-free vegan option, keep the base recipe and serve with corn or rice pasta.
- •
The key to perfection is a slow, gentle simmer so the flavours meld beautifully.
📦 Storage
- • Store the sauce in airtight containers in the fridge to keep it fresh and fragrant for up to 3-4 days.
- • Divide into portions and freeze for convenient use later without losing any flavour.
- • For longer preservation, use sterilised jars and follow a pasteurisation process to maintain quality.
🍷 Pairing
This sauce pairs wonderfully with pasta dishes like spaghetti or the traditional Catanese stuffed aubergines. To complement it, choose a light, aromatic red wine such as Etna’s Nerello Mascalese. Alternatively, a Sicilian Frappato or a young Chianti will elegantly enhance the meal.
Making this Catanese tomato sauce at home brings a little piece of Sicily’s heart and heritage straight to your table. It’s a lovely way to share delicious moments with your loved ones, celebrating the rich flavours of Etna in every bite. Do give it a go, and don’t forget to spread the joy by sharing this recipe with friends and family!
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