Ammoghio Sauce

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.