Date Posted: 7/14/2005
1 lb genoa salami, sliced very thin (don't substitute)
1 large can of diced tomatoes
1 small can crushed tomatoes
1 onion chopped
1 clove garlic minced
fresh basil leaves chopped
pinch of sugar
Loaf of really good Italian bread, buttered or not
Cut the genoa salami into quarters and separate the best you can on a large frying pan with high sides. Let cook until it is mainly crispy. Add onions and garlic about half way through the salami cooking. When crispy, add your can of tomatoes and basil. Add pinch of sugar (helps with the acidity of the tomatoes). Simmer for about 45 minutes so all the ingredients combine flavors. Serve in a bowl with a really good italian bread to dip in it. Those of you in the Pittsburgh area, I always use Mancini's but I live within walking distance.
This has been made in my family for years. Started with my grandma making it for her sons and we have all continued the tradition. Absolutely great flavor!!!