Ammoglio (or ammogghiu) is a simple tritato of tomato, olive oil and garlic, with parsley or basil, maybe capers or other ingredients. In Trapani they might add some tuna roe.
It's used as a marinade or a sauce for pasta, but more often to accompany grilled fish or meats. Ammoglio is a speciality of Pantelleria and a few other places, and it's also a staple among Italian-Americans in Detroit.
Images by: Felix