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Puttanesco Sauce


  • 1 onion cut into steaks
  • 10-12 small-medium tomatoes
  • 1 cup chopped kalamata olives
  • 3 large roasted red peppers
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh oregano chopped
  • 1/2 tablespoon dried basil
  • 2 tablespoons fresh basil chopped
  • 1 small bulb of garlic
  • 2 tablespoons Italian tomato paste double concentrated
  • 2 tablespoons capers
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 2 teaspoons garlic Mrs. Dash
  • 1 can anchovies chopped
  • 1 can Roma plum or diced tomatoes with juice
  • 1/2 teaspoon chili flakes
  • 2 teaspoons fresh cracked pepper
  • Salt to taste after simmering and blending


  • Coat the onion steaks and tomatoes with olive oil, cut the top off the garlic and drizzle with olive oil. Roast, turning/flipping occasionally on a hot BBQ until lightly charred. Place the garlic in the coolest area of the grill and don't worry about it until you remove everything from the grill.
  • Let the tomatoes cool a bit then remove the green stem core and skins.
  • Rough chop the tomatoes and onions and place in a large sauce pot.
  • Add the rest of the ingredients (except salt!)
  • Bring to a simmer and bring out the hand blender (or food processor or blender)
  • Bring back to a simmer and taste for any needed salt and add if needed.