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Sweet, tangy and simple to make, this humble sauce agrodolce is a vibrant late summer or early fall dish featuring ingredients straight from the garden.

What is Agrodolce?

Agrodolce is basically the Italian version of sweet and sour sauce. To classify as an agrodolce, a sauce must be made from a reduction of both a sweet element, (usually sugar), with a sour element, (typically vinegar). (The basic concept is not dissimilar to a French gastrique.)

The sauce’s origins are Sicilian and there are about as many variations on this sauce as there are native, Sicilian ingredients. (This includes onions, capers, olives, eggplant and of course, tomatoes.) Typically, it uses what’s in season to create a low-stress, full-flavored sauce for enhancing vegetables, pasta, fish, meat or poultry.

What makes this recipe special

This version of agrodolce was created by one of my favorite caterers and food consultants, Anne Janzen. Although Anne no longer works as a caterer to the stars, she held on to this recipe inspired by her Los Angeles garden. It’s her answer to what to do with the peak-of-season late summer and autumn tomatoes.

Anne’s tomato salsa agrodolce recipe uses ripe, red tomatoes, slowly reduced with that traditional combination of sugar and vinegar. Comments Anne, “This perfumed, subtly-flavored sauce has become one of my go-to favorites for a fresh piece of fish or meat. I feel that, used judiciously, this is a sauce that enhances, rather than disguises, natural flavors. It is one of my favorite recipes for utilizing those end-of-season tomatoes!” (Don’t forget, the tomato is an aphrodisiac of legendary repute!)

Anne does not puree her tomato agrodolce, leaving it with a natural hint of texture. However, if you prefer a smooth sauce, pureeing before serving gives the sweet and sour condiment an elegant, velvety texture.

Serving suggestions

Use this sauce recipe on fish, chicken or grilled beef. It also makes a tangy dip for somewhat bitter vegetables like Brussels sprouts or broccoli. But you can even use it as a spread to give a vegetarian sandwich some zip.

For another one of Anne’s great tomato season recipes, check out her heirloom tomato jam recipe.

Salsa Agrodolce

Print Recipe

This easy sauce recipe from Chef Anne Janzen brings a hint of Sicilian tradition to your favorite meat, fish or vegetables. A tangy sauce, it's one that elevates the flavor of poultry, red meat or fish.

Cuisine Italian

Prep Time 15

Cook Time 30

Servings 8 servings

Calories 79

Author Anne Janzen

Ingredients

1/4 cup olive oil
1/2 cup onions chopped
1/4 cup fresh parsley minced
2 cups tomatoes peeled and diced
3/4 tsp salt
3 grinds black pepper
1 heaping tbsp fresh basil chopped (or 1/4 tsp dried)
1 tbsp sugar
1 tsp cinnamon
3 tbsp red wine vinegar

Instructions

Heat your saucepan and add the oil.
Add the onions and saute gently for 5 minutes.
Add parsley and saute another 2 minutes.
Mix in your tomatoes, salt, and pepper. This is also the time to add your basil if you are using dried. Otherwise – save your fresh basil until you remove the sauce from the heat.
Cook this over low heat for 15 minutes.
Mix in the sugar, cinnamon and vinegar.
Cook for an additional 10 minutes.
Remove from heat and stir in fresh basil (if using fresh).

Notes

The finished sauce will have some texture. But if it is your preference, you can puree the sauce to a smooth consistency.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Author
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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Salsa Agrodolce: sweet and sour the Sicilian way