Palermo Pizza Sauce is a traditional Italian recipe (from Palermo in Sicily) for a classic tomato and anchovy sauce that can be used as a pizza topping or as an accompaniment to meat, fish and seafood. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Palermo Pizza Sauce.
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This is a classic tomato and anchovy-based pizza sauce from Palermo in Sicily, Italy. It's the standard topping for Sfincione Palermitano, Palermo-style pizza.
Ingredients:
3 tbsp olive oil
2 large onions, very thinly sliced
360ml tomato purée
10 anchovy fillets, finely chopped
1/2 tsp dried oregano, crumbled
1/8 tsp sea salt
1 tsp crushed chilli flakes
600ml water
Method:
Add the oil to a frying pan over medium heat and use to fry the onions until tender but not brown. Stir-in the tomato purée and cook, stirring continually for about 4 minutes then add all the remaining ingredients (except the anchovies). Bring to a simmer and cook slowly for about 30 minutes or until the sauce has thickened appreciably.
Add the anchovies to the sauce just before you take it off the heat ready to use.
