Amogio Sauce Recipe
- By Chef Billy Parisi
- Published
This classic Italian Amogio Sauce Recipe is loaded with tomatoes, garlic, and herbs. It makes an excellent topping for steak, chicken, pork, or fish dishes. You will love how easy it is to make and the incredible flavors it offers.
I believe using a tasty sauce is a fantastic way to accompany so many different foods. I highly recommend checking out my Pomodoro Sauce or Red Bell Pepper Coulis.
Amogio
Amogio is a simple Italian sauce made from tomatoes, herbs, garlic, oil, and lemon juice. It is a tangy, garlicky topping that can be used on beef, chicken, pasta, or even bread like bruschetta. Like any sauce or soup, this amogio will be much more flavorful on day two.
My dad describes this as an Italian salsa; if you ask me, that’s pretty spot on. While amogio is traditionally served cold or at room temperature, it can also be heated and served. I prefer it to be around room temperature. Lastly, this may also sometimes be spelled as ammoglio or amogue.
Ingredients and Substitutions
- Tomatoes – Fresh or canned tomatoes can be used. I used canned whole San Marzano tomatoes that I crushed by hand.
- Oil – Olive oil should be used in this sauce.
- Garlic – You will need several whole garlic cloves. However, you can substitute with 1 ½ tablespoons of garlic granules or powder.
- Lemon – Some freshly squeezed lemon juice cuts the bite from the raw garlic.
- Oregano – Dry oregano is used which reconstitutes the sauce as it sits.
- Seasoning – Only coarse salt and freshly cracked pepper are used.
How to Make Amogio
Add the tomatoes to a large bowl and if they’re whole, crush them using your hands. There should be some small chunks.
Place in the minced garlic, lemon juice, oil, salt, and pepper.
Next, mix the ingredients until combined.
Store it covered in the refrigerator until you are ready to use it. In addition, it can be left out at room temperature for up to 4 hours.
Try serving it on my Bread Steak Recipe.
Make Ahead and Storage
Make-Ahead: For freshness, you can make this homemade salsa up to 3 days ahead of time.
How to Store: Place covered in the refrigerator for up to 8 days. Freeze this recipe covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.
Chef Notes + Tips
- Feel free to use any breed of fresh tomatoes like Roma, heirloom, or even cherry tomatoes.
- This sauce will taste even better the next time as it allows time for the flavors to infuse.
More Sauce Recipes
Amogio Sauce Recipe
Ingredients
- 28 ounce can whole peeled San Marzano tomatoes
- 10 finely minced garlic cloves
- 1 tablespoon dry oregano
- Juice of 1 lemon, about 2 to 3 tablespoons
- ¼ cup olive oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Add the tomatoes to a large bowl and if they’re whole, crush them using your hands. There should be some small chunks.
- Place in the minced garlic, lemon juice, oil, salt, and pepper.
- Mix the ingredients until combined.
- Store it covered in the refrigerator until you are ready to use it.
Thanks for another blast from my past!!
My dads family is from Palermo in Sicily, and he would make amogio in the summer when the tomatoes were ripe and we had mint growing all around the house. He used a ton of fresh basil in his and would grab a handful of mint and use it to slather amogio on whatever he was grilling. Fish, chicken, steak, burgers…it even made hot dogs taste amazing!! My favorite was on swordfish steaks.
Best meal of my life. I think I was 8.
I’m making this this weekend!
That sounds amazing—such a special memory.
The video says 2 cans but written recipe says 1 can of San marzano tomato. Which is it? Looks yummy. I’d like to make tonight
the written recipe.