Authentic Sicilian Recipe
It’s best to use fresh tomato’s from the garden but sometimes that’s just not possible. You can use canned whole tomato’s too but occasionally you can find a grocery store that will sell overly ripe produce. These tomato’s are just perfect for making sauce. I find mine at Marc’s. Every Saturday morning and usually on Wednesday, they will put out a rack of what they say is overly ripe produce. I can buy bags of tomato’s for a dollar! Sometimes I will find a pineapple that is just right and ready to cut up too.
Get out a big pot and drizzle some olive oil on the bottom
Dice up and put in pot and simmer until al dente:
- Garlic Salt
- Parsley (fresh if possible)
- Basil Leaves (fresh if possible)
Grandpa Galier used lots of other stuff too such as carrots and celery. I modified this part of the recipe so go ahead and add what you like. Leave out mushrooms if they are not your favorite. The true Sicilian way to cook is add a pinch of this and dash of that without ever using measuring implements.
Dice up all the tomato’s after washing them off. You can leave the skins on as well and they will cook down nicely. Simmer for a few hours, stirring occasionally and then turn off heat. Add some sugar to taste. This is the secret to the sauce!
What you don’t eat or use, simply put in small freezer containers and freeze. Bring out anytime and add to other things like chili.