sauces condiments sardinian

Datterini Tomato Sauce Recipe

Canned datterini tomatoes reduced in their own liquid, then finished with olive oil, garlic, onion, and basil.

Vegetarian Vegan Gluten-Free Dairy-Free
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Prep 5 min
Cook 20 min
Total 25 min
Servings 4
Difficulty Easy

Ingredients

Sauce

Base

Finish

Seasoning

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Instructions

  1. Pour the datterini with their liquid into a wide, low pan with a thick bottom. Cover and set over medium heat.

  2. After ten minutes the tomatoes will have released their water. Cook uncovered until the liquid reduces and the sauce is thick and well blended.

  3. Add the olive oil, the whole garlic clove, the chopped onion, and the salt. Stir and cook for five more minutes, uncovered.

  4. Take the pan off the heat. Add the washed and dried basil leaves. Remove the garlic clove before using.

Storage & Meal Prep

Refrigerate for up to five days. Freeze in portions for up to three months.

FAQ

Can I use cherry tomatoes instead of datterini?

Yes. Datterini are naturally sweet and concentrated, but canned cherry tomatoes work if you reduce them until the sauce thickens.

Should I crush the tomatoes first?

No. I let them soften and release their liquid first, then stir as they break down. That gives the sauce a better texture.

What should I use this sauce for?

Use it for pasta, gnocchi, malloreddus, baked pasta, or as a quick base for fish and vegetables.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Vegetables
Cherry Tomatoes
800 g
Garlic
3 g
Onion (Yellow/White)
28 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
120 g

Per Serving

136kcalCalories
3gProtein
10gCarbs
11gFat
3gFiber
Sodium
12mg1% DV
Potassium
576mg12% DV
Calcium
76mg6% DV
Iron
1.6mg9% DV
Magnesium
42mg10% DV
Vitamin C
34.1mg38% DV
Vitamin A
163µg18% DV
Vitamin K
146.4µg122% DV
Folate
52µg13% DV
Cherry Tomatoes
Extra Virgin Olive Oil
Garlic
Onion (Yellow/White)
Fresh Basil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

On Sardinian pantry shelves, canned datterini are useful because they already have sweetness and body. I use this datterini tomato sauce when I want a quick sugo that still tastes cooked, not raw from the jar.

I pour the datterini with their liquid into a wide, low pan with a thick bottom. I cover and set over medium heat. After ten minutes the tomatoes will have released their water. I cook uncovered until the liquid reduces and the sauce is thick and well blended.

I add the olive oil, the whole garlic clove, the chopped onion, and the salt only after the tomatoes have reduced. That keeps the oil clear and lets the tomato do the work first. I finish off the heat with basil and remove the garlic clove before using.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide