Fresh Sicilian Tomato Sauce

"This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well."
photo by a user photo by a user
Ready In:
4hrs 30mins
4 quarts




  • Heat oil in an 8-quart heavy bottom pot.
  • Saute garlic& onion until tender but not brown.
  • Add all remaining ingredients except salt& pepper.
  • Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
  • Add salt& pepper as desired.

Questions & Replies

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  1. diana 69
    Would I be able to can this sauce using water bath method?


  1. Chef Jeff S
    This was really good. I used this sauce with my regular 3-2-1 spaghetti sauce. Fantastic!
  2. RedVinoGirl
    EXCELLENT! I was inundated with tomatoes from two neighbors' gardens and didn't want them to go to waste. I came in search of a way to use them and chose this recipe. PERFECT! I had to sub white wine for the sweet vermouth but followed the rest as stated. I didn't blend it further as a previous reviewer did because I liked the texture of it after cooking it for 4 hours. I put them into freezer ziploc's to use as my staple sauce as needed for recipes. Wonderful and fresh!
  3. NurseJaney
    Perfect !! I was drawn by the name, since we recently visited Sicily -- but primarily because I had BUCKETS of plum tomatoes ! This was super simple to prepare, and a lovely saucy taste that will not fight with other flavors of your pasta. As soon as I removed from heat, used an immersion (stick) blender, and worked it only til chunky/smooth. I wanted to avoid freezing, so put a few casseroles together to freeze for later --"Recipe#106732" - frozen not tasted. I think I see another pile of tomatoes --(only 3 plants!) - so will do some more and freeze. Thanks for posting, KeyWee.


Can't believe I've been a member here for 18 years! It's changed a lot since the old RecipeZaar days and maybe or maybe not for the better. It used to be a community and now it's just a tool. Sad, but life goes on. I have been in Kentucky for 12 years now and enjoy the country lifestyle, along with master gardening. Recipes I've found here since Day One are still in my rotation. Don't entertain that much anymore, so finding new and exciting foods is no longer center stage. Just glad to have so many good recipes to fall back on because eating out is expensive and sometimes too far to drive.
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