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Apr 24, 2010 04:20 PM

ammoglio . . . and Detroit?

I bought some ammoglio today at Alcamo's in Dearborn. This is a fresh tomato sauce, spiked with alot of fresh garlic and herbs. Very pungent and, I think, wonderful.
I grew up in the Chicago area and do not recall this Italian sauce there.
Looking up ammoglio on the Web, most of the references seem to come from metro Detroit. Where does ammoglio come from? Sicily? I was in Sicily last year and did not see it there--although I certainly could have missed it.
Why is it so popular in Detroit area?

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  1. According to this website, it's just a midwestern Sicilian immigrant thing:

    I'd like to know what the correct spelling is, if there is one. I've seen amoglio, ammoglio, amoghio, ammoghio, among others.

    1. Dei Fratelli has a product called Italian Dip which I think they used to call ammoglio. Not bad if you can't find it fresh.

      1. I just had some of this last weekend at my's definitely a new trend. We're not Italian, but everyone seems to be serving it lately. Anyone have a recipe? It tasted great! It's like Italian salsa...

        1. I've never had this at a restaurant. I'm a firefighter and ammoglio was introduced to me at work. Every time I've had it it was served with thin steak, breaded and fried like chicken parm. The cold ammoglio is then spooned over the hot steak. I've made it myself with a can of petite cut diced tomatoes, chopped garlic, good olive oil, and herbs.

          1 Reply
          1. re: orangewhip

            At my brother's house, he served it on breaded fried chicken, just like you described with the steak. Did you drain the tomatoes and then put the whole thing in the blender? I think that's what my bro did....I'll have to ask him.

          2. I was just at my husband's friend's house yesterday (in Metro Detroit), where his wife (of Sicilian descent) had just made a batch of ammoglio out of fresh cherry tomatoes from her garden. Her recipe: take a bunch of ripe tomatoes, score the skins, blanch for a minute and then plunge into an ice bath. Remove skins. Rough chop tomatoes and place in strainer to remove excess liquid. (seeds are not removed) Pulse three times in a food processor to produce a very slightly chunky puree. (her husband likes it pretty smooth, but texture is up to you) Add a glug of EVOO, crush as much garlic as you can stand, and sprinkle some oregano, S+P to taste. (fresh basil did not make an appearance). She also said that you can make it with canned tomatoes in the winter.

            1 Reply
            1. re: keslacye

              Thanks--my garden tomatoes are almost ripe!