Pomodoro Sauce with
Fresh Campari Tomatoes

Ingredients:

25 Campari tomatoes

½ cup extra virgin olive oil

1 medium yellow chopped onion


1 tablespoon minced garlic


1 tablespoon chopped basil 


½ teaspoon kosher salt

½ teaspoon black pepper

Directions:

1. Cut tomatoes in half. Use your hands or a spoon to push the halves through a strainer, ensuring you end up with as much juice as possible that is free of seeds and pulp.

2. After all the seeds and pulp have been removed, you should have about 2 quarts of tomatoes, in addition to your juice. You can chop them into small pieces by hand, but it’s easier to retain more of the tomato juice if you pulse the tomatoes a few times in a food processor. Do this in two batches and set aside.

3. In a large skillet, heat the olive oil over medium heat and sauté the onions until translucent. 

4. Add the garlic and tomatoes, then stir over medium-low heat with a wooden spoon. Simmer until tomatoes are lightly cooked. 

5. Remove from heat and stir in basil. 

Per Chef Denise, this is an excellent pomodoro sauce to transform fish or chicken into a super-tasty main course. It’s especially good when served with rice.
Could this be my Nana's chicken and rice dish?!?!

From Chef Denise:
https://www.chefdenise.com/all/authentic-pomodoro-sauce-recipe/#recipe=