California Fig Tomato Sauce

Servings: Makes about 2 cups of sauce

Prep Time
Cook Time
Robert Del Grande, The Annie, Houston, Texas


  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ large yellow onion, chopped
  • 1/2 cup California Dried Figs, chopped or thinly sliced
  • 1 tablespoon fresh basil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon ground black pepper
  • 16 ounces canned pureed or crushed tomatoes
  • 1 bay leaf


    1. Heat olive oil in a large skillet or saucepan over medium heat. Add garlic and onion and saute until translucent, about 5 minutes. Stir in fig pieces and briefly saute, about 1 minute.
    2. Add the basil, salt, fennel seeds, black pepper, tomatoes, and bay leaf and bring to a boil.  Reduce heat and simmer until sauce is slightly thickened, about 5 minutes. Serve warm over your favorite pasta, such as Pasta and California Fig Meatballs.