Saturday, January 26, 2013
Amogglio sauce is a wonderful Italian condiment best enjoyed in the summer when the tomatoes are at their ripest and fresh basil is plentiful. But in the winter you may long for summer flavors....here's an alternative. Make this sauce with less garlic if you like and serve it on toasted baguette slices, with fried calamari, on fish or chicken....or on the breaded Sicilian sirloin we're having for dinner tonight!
Makes about 2 1/2 cups
28 ounce can good quality tomatoes
1/3 cup juice from that can of tomatoes
4 cloves garlic
1 tsp salt
1 Tbl dried basil
3 Tbl extra virgin olive oil
1 Tbl balsamic vinegar
Dice the tomatoes and place them in a mixing bowl along with the 1/3 cup of the juice. Grate the garlic into the mixture and then stir in the salt, basil, olive oil and vinegar. Refrigerate to marry the flavors.
NOTE: This is really garlicky...use less if you like!