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The recipe for the perfect condiment and bruschetta topping: Sicilian Matarocco.

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


  • 8 to matoes ripe
  • 4 garlic cloves
  • 1 small bunch of basil
  • 80 ml – 1/3 cup extra virgin olive oil
  • Salt and Pepper to taste


  1. Wash the tomatoes and put 4 of them in a pot with boiling water. Leave them in it for 5 minutes, then drain them and peel them (be careful – they are hot!).
  2. Remove the seeds and chop the peeled tomatoes in pieces. Keep aside.
  3. Remove the seeds from the remaining tomatoes and chop them. Keep aside.
  4. Wash the basil leaves and put them in a mortar with the garlic cloves and a pinch of salt and pepper. Using the pestle, make them into a thin paste.
  5. Add the cut peeled tomatoes and keep working with the pestle to combine all the ingredients.
  6. Pour the mixture into a bowl, add the extra virgin olive oil and the remaining tomatoes (unpeeled). Mix.
  7. Serve immediately with grilled crostini.

Recipe Notes

I made half dose of the above recipe for our family so that’s what you see in the pictures.