1 28 oz. can diced tomatoes
1 oz. olive oil
2 oz. chopped curly fresh parsley
1 tsp. salt
½ tsp. minced fresh marjoram
Black pepper to taste (start with a pinch)
1 tsp. minced garlic
Combine all ingredients and toss. Refrigerate if desired. Serve at room temperature.
Ammoghio can be used as a topping for breaded steak, pork chops, sandwiches, tortilla chips, etc. It makes a wonderful topping on Italian style breaded chicken breast.
Drain salsa in a colander and this sauce can be used as a bruschetta topping on crusty Italian or French bread. After draining, spread on bread.