Tuesday, June 15, 2010

Italian Morgue Sauce

2 tablespoons extra virgin olive oil
3-4 cloves garlic; minced
1 can 28 oz Whole tomatoes; I prefer San Marzano
1 1/2 teaspoons mint flakes
Salt and pepper - to taste

In a medium bowl, combine oil and minced garlic. Add can of tomatoes. Crush tomatoes with your hand. Stir in mint, salt and pepper to taste.

Serve with fresh bread and cheese. Also great on steak and chicken!

I am not sure the exact orgin of this recipe, as it has been in our family for years. We love it!
**Spelling may be wrong, please correct me if you know.  :-)


  1. Looks great Amy! Remember I promised you a San Marzano plant? Well, my seedlings were a huge failure!!! Maybe next year.

  2. Oh, I am sorry to hear about the plants! Bummer! I love those tomatoes! :-)

  3. Does anyone put onions in theirs?

  4. My Italian family makes this also, but we add onions (or onion powder) and omit the mint. We bake it with chicken, which has been broiled first. The name is

  5. My family makes this as well. we put in fresh oregano, omit the mint. Use it over grilled steaks. Yummy !!

  6. I learned of this as a sauce to use with fish. Told spelling was amorgue.Seasoning added depended on the family tradition.


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