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Bowl of Sicilian Matarocco topped with diced tomatoes and basil served with grilled crostini.

Matarocco Recipe (Sicilian Tomato Pesto)

Sicilian Matarocco brings together fresh tomatoes, garlic, basil, and olive oil for a rustic bruschetta topping. Spoon it over toasted bread and enjoy a taste of Sicily.

Course: Appetiser
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 8 ripe tomatoes
  • 4 garlic cloves
  • 1 small bunch of basil
  • 80 ml – ⅓ cup extra virgin olive oil
  • salt and pepper – to taste

Instructions

  1. Wash the tomatoes and place 4 of them into a pot of boiling water. Leave them in the water for 5 minutes, then drain and peel them carefully, as they will be very hot.

  2. Remove the seeds from the peeled tomatoes and chop them into small pieces. Set aside.
  3. Remove the seeds from the remaining tomatoes and chop them into small pieces. Reserve them for later.
  4. Wash the basil leaves and place them into a mortar with the garlic cloves, salt, and pepper. Using the pestle, crush everything into a smooth paste.
  5. Add the chopped peeled tomatoes and continue working with the pestle until all the ingredients are well combined.
  6. Transfer the mixture to a bowl, add the extra virgin olive oil and the remaining chopped tomatoes with the skin on, then mix well.

  7. Serve immediately with grilled crostini.

Recipe Notes

I made half the quantity of the recipe for my family, which is why the portions in the pictures are smaller.