Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermitan Tomato Sauce: A Taste of Sicilian Sunshine
Whip up this fragrant Palermitan tomato sauce, infused with basil and onion—a true emblem of Sicilian home cooking.
📖 What is it
Whip up this fragrant Palermitan tomato sauce, infused with basil and onion—a true emblem of Sicilian home cooking.
🛒 Ingredients
- ✓ 1 kg ripe tomatoes
- ✓ 1 large onion
- ✓ 1 sprig fresh basil
- ✓ 5 tablespoons extra virgin olive oil
- ✓ a pinch of sugar
- ✓ salt to taste
- ✓ freshly ground black pepper to taste
📊 Nutritional Information
Dive into the vibrant aromas and colours of Sicily with this classic tomato sauce from Palermo. Bursting with summery freshness, it transforms any dish into a journey through the authentic flavours and traditions of our sun-kissed land.
👨🍳 Preparation
- 1
Give the tomatoes a good wash and roughly chop them.
- 2
Slice the onion and place it in a pan with the chopped tomatoes.
- 3
Let it gently simmer over a low heat for about 30 minutes, stirring now and then.
- 4
Push the mixture through a food mill to remove skins and seeds.
- 5
Pour the sieved sauce into a saucepan, add the extra virgin olive oil, torn basil leaves, salt, pepper, and a pinch of sugar.
- 6
Allow it to cook slowly for another 30 minutes until the sauce is thick and fragrant.
- 7
Use this Palermitan tomato sauce to dress pasta or as a base for a Sicilian ragù.
💡 Tips and Variations
- •
For a richer flavour, try adding a few chopped sun-dried tomatoes or a bay leaf during cooking.
- •
Use sterilised glass jars to store the sauce: fill them while the sauce is still hot and turn them upside down to create a vacuum seal.
- •
For an extra touch, drizzle some Sicilian extra virgin olive oil over the sauce just before serving.
- •
If you prefer a lighter version, reduce the oil and add a pinch of fresh oregano to enhance the flavour without weighing it down.
- •
The secret to this recipe lies in the quality of the ingredients and the slow cooking that brings out every aroma.
📦 Storage
- • Store the sauce in an airtight container in the fridge for up to three days.
- • For longer storage, portion the sauce and freeze it, preserving its flavour and aroma for up to two months.
- • If you prepare sterilised jars and seal them hot, you can keep them in the cupboard for up to six months, ready for any occasion.
- • Before using stored sauce, gently reheat it over a low heat to bring back its full fragrance.
🍷 Pairing
This sauce pairs beautifully with a young, fresh Nero d’Avola, whose fruity notes complement the sweetness of the tomatoes and the freshness of the basil. Alternatively, a light Frappato or a Sicilian rosé offers an equally harmonious match. For wines from outside the region, a youthful Chianti or a Provençal rosé are excellent choices.
You’ve just created a sauce that captures the heart and soul of Palermitan cooking—simple yet full of character. Making it means bringing a slice of Sicily to your table, perfect for sharing with loved ones and savouring the rich traditions of our beautiful island in every mouthful.
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