Total Time: 1 day 10 min
Prep Time: 10 min
Rest Time: 1 day

Servings: 8

This ammoglio recipe is super easy and super delicious.  As you can see from my picture we mainly use it as a topping for steak, but you can also use it on chicken, pasta, or what ever you wish.  I make our ammoglio pretty strong with garlic but you can adjust this recipe to your tastes.



  •  14.5 oz. diced tomatoes – not drained
  • 3 large garlic cloves
  • salt & pepper to taste
  • 2 Tbsp. olive oil
  • 1/4 tsp. oregano


In a medium sized bowl, that has a lid, place the tomatoes with the liquid in the bowl. Mince two of the garlic cloves and chop the last one. This is to add visual interest to the ammoglio. Add salt and pepper to taste, olive oil and oregano. Place the lid on the bowl and place it in the refrigerator for a day. You can eat the ammoglio right away, but it is better if it has been given a chance to rest.

More about Ammolgio

Ammolgio is an old Sicilian sauce and/or marinade.

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