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Active time
10 minutes
Total time
45 minutes
8 servings
Serving Size
1/8 recipe

1 pound ripe tomatoes

2 cloves garlic

1 ¾ cups extra-virgin olive oil 

1 sprig parsley 

8 basil leaves

Salt, to taste

Pepper, to taste

Chili pepper, to taste 


1. Preheat the oven to 425 F. Arrange the tomatoes on a baking sheet, and roast in the oven for 25-30 minutes. 

2. When the tomatoes are cool, peel, seed, and roughly chop them. 

3. In a food processor or with a mortar and pestle, combine the garlic, olive oil, parsley, and basil until creamy. 

4. Add the tomatoes, blending until creamy, and finish with salt, pepper, and chili pepper to taste. 

Adapted from La cucina di Pantelleria. Text and recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Grafiche Campo di Alcamo, February 2011 With help from Chef Maurizio Billardello del Ristorante La Nicchia. 


Calories: 430
Total Fat; 47g
Saturated Fat: 7g
Sodium: 0mg
Carbohydrate: 2g
Fiber: 1g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 1g

Yield: 8 servings

Serving Size: 1/8 recipe

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